Sauces & Condiments
This Arby's beef and cheddar sauce recipe delivers the perfect velvety melt that makes every bite of roast beef unforgettable. The secret lies in balancing sharp cheddar, rich beef broth, and a touch of mustard for that signature tang—no shortcuts, just restaurant-quality depth. I've perfected this sauce over countless batches, ensuring it's creamy without being greasy and packed with that unmistakable savory punch that pairs flawlessly with slow-cooked beef.
The foundation starts with sharp cheddar cheese (the good stuff, not pre-shredded) melted into a smooth, velvety base. Beef broth adds depth while keeping the sauce lighter than traditional cheese sauces, and a splash of Dijon mustard delivers that signature tang that sets this apart from generic cheese sauces. The sauce thickens beautifully without flour or cornstarch, creating that signature cling that coats every bite of roast beef perfectly.
What you'll end up with is a creamy, savory sauce that's rich enough to stand on its own but balanced enough to complement roast beef without overpowering it. The texture is velvety yet light, with just the right amount of body to hold its shape when drizzled. This isn't just any cheese sauce—it's the one that makes you crave Arby's roast beef all over again, but better.
Make a double batch and store it in the fridge for up to 5 days or freeze for months. The flavor actually improves as it sits, developing deeper complexity. For variations, add a dash of smoked paprika for warmth or a pinch of cayenne for a spicier kick. Here's how to make it perfectly every time.
Ingredients for arby's beef and cheddar sauce
Nine simple ingredients create the velvety melt that makes Arby's roast beef legendary.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Block cheese, freshly grated |
| Beef Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Dijon Mustard 🌶️ | 1 tbsp | For signature tang |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For smooth texture |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Smoked Paprika 🌶️ | ¼ tsp | Optional for warmth |
The cheddar is non-negotiable—sharp, block cheese melts smoothly, unlike pre-shredded which gets clumpy. Kraft singles won't cut it—look for aged cheddar at specialty stores or the deli counter. Beef broth should be rich but not salty; low-sodium or homemade works best. I grab mine from the Trader Joe's bulk section—it's affordable and flavorful. For the Dijon mustard, Maille is my go-to, but any good-quality brand works. The olive oil adds silkiness, so don't skip it—extra-virgin ensures no bitter aftertaste.
No beef broth? Mushroom broth with a splash of soy sauce mimics the umami depth. Short on Dijon? Yellow mustard plus a pinch of sugar gets you close. The smoked paprika is optional but adds that subtle warmth that makes this sauce sing—Penzeys has great options if you want to splurge. For thickening, cornstarch works too (half the amount), but flour blends better with the cheese. Freshly grated cheese is ideal, but microwave-shredded in a dry pan for 30 seconds saves time. The garlic powder can be swapped for fresh garlic (half a clove, minced), but the powder keeps it simple.
This sauce keeps beautifully—5 days in the fridge or 3 months frozen. For freezing, portion into ice cube trays first, then transfer to a bag. The flavor actually deepens over time, so make extra. Double batches reheat perfectly—just warm gently on the stove with a splash of broth to restore creaminess. Store in glass containers to avoid absorbing fridge odors. Leftovers? Perfect for cheesy dips or mac and cheese upgrades.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s the kind of thing you’ll make just to have it on hand—no fancy technique, just sharp chedddar melted into beef broth with a whisper of Dijon. That mustard cut? Chef’s kiss. It’s the secret weapon behind my slow-cooker roasts and grilled sandwiches.
- Sauce in Minutes: Honestly, the roux takes less time than waiting for the microwave to ding. Toss in flour and olive oil, stir, then pour the broth—boom, you’re done. I’ve made it while scrolling through my phone, and it still tastes like I slaved over it.
- Game for Any Meal: This sauce turns my boring weeknight dinners into something special. Drizzle it over mac and cheese for a grown-up twist, or use it as a dip for fries when I’m craving Arby’s but want to feel virtuous. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Sharp cheddar and beef broth are pantry staples that don’t break the bank, but they deliver that rich, tangy depth you’d pay $10 for at a restaurant. I make a double batch, freeze half, and treat myself to a fancy night later—no guilt.
Step-by-step instructions for Arby's beef and cheddar sauce
This creamy, tangy sauce comes together in minutes with simple ingredients—no shortcuts needed.
Bloom the Flour for Thickening Power
Heat the 0.25 cup extra-virgin olive oil in a medium saucepan over medium-low heat. Once the oil is shimmering but not smoking, whisk in the 1 tablespoon all-purpose flour. Let it cook for 1-2 minutes until the mixture turns a pale golden color and smells nutty—this is called "blooming" the flour, which removes its raw taste and activates its thickening properties.
I stir constantly during this step to prevent the flour from clumping. If you see any lumps forming, press them against the side of the pan with a wooden spoon until smooth. This ensures your sauce will be silky, not grainy. The flour will form a smooth paste that creates that signature Arby's thickness.
Deglaze with Beef Broth
Gradually pour in the 1.5 cups beef broth while whisking continuously to prevent lumps. The mixture will bubble up immediately—this is normal. Let it simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon. You're building the sauce's base here, so don't rush this step.
Here's a pro tip: If the sauce starts to look too thick before all the broth is incorporated, add a splash of water to loosen it. The goal is to create a smooth, pourable consistency that will later thicken further when combined with cheese. Taste the broth mixture now—it should be savory but not overly salty, since we'll be adding more flavor components.
Add the Cheese and Mustard
Reduce the heat to low and begin adding the 1.5 cups freshly grated sharp cheddar cheese in small batches, whisking vigorously after each addition. The cheese should melt completely and create a glossy, velvety texture. If you see any unmelted cheese, keep whisking and let the sauce sit for another 30 seconds to fully incorporate.
Next, stir in the 1 tablespoon Dijon mustard, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.25 teaspoon smoked paprika. The mustard adds that signature tang, while the spices deepen the flavor profile. Keep whisking for another 1-2 minutes until the sauce is completely smooth and all the spices are evenly distributed.
Simmer for Maximum Creaminess
Continue simmering the sauce on low heat for 5-7 minutes, stirring occasionally, until it reaches your desired consistency. It should be thick enough to coat the back of a spoon but still pourable. If it thickens too much, whisk in 1-2 tablespoons of water to achieve that perfect Arby's sauce texture—creamy yet spreadable.
The sauce is done when it's smooth, glossy, and has a velvety mouthfeel. I know it's ready when a small amount left on a spoon holds its shape but still flows easily. Remove from heat immediately to prevent it from continuing to thicken. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a dash of pepper to match your preference.
Rest and Serve Warm
Transfer the sauce to a clean saucepan or serving dish and let it rest for 5 minutes before serving. This resting period allows the flavors to meld together and the sauce to reach its optimal consistency. The sauce will thicken slightly as it cools, so if you're serving it immediately, you might want to keep it warm over low heat.
Serve this velvety beef and cheddar sauce warm over your favorite roast beef sandwich or as a dipping sauce for fries. The combination of sharp cheddar, savory beef broth, and tangy mustard creates that perfect balance of flavors that makes this sauce so addictive. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Pro Tips For Making Arby'S Beef And Cheddar Sauce
- Bloom the Flour First: Dump that flour straight into the oil and you’re asking for lumps—trust me, I’ve done it. Whisk the flour with a splash of cold water or broth before adding it to the pot. This creates a smooth paste that dissolves instantly when you pour in the oil, giving you that silky roux without the stress of scraping burned bits off the bottom. ---
- Grate the Cheese Fresh: Pre-shredded cheddar? Skip it. The anti-caking agents in bagged cheese turn your sauce into a clumpy mess. Use a box grater or food processor for sharp, dry curds—no extra moisture, no gummy texture. Pro move: Toast the grated cheese in the pot for 30 seconds before adding broth; it deepens the flavor like magic. ---
- Simmer, Don’t Boil: This sauce is delicate, not a stew. Once you add the broth, keep the heat at a gentle simmer—tiny bubbles, occasional swirls. Boiling it turns the flour into glue and burns the mustard’s bright tang. If it thickens too fast, just add a splash more broth. Patience here = restaurant-quality sauce. ---
- Use Dijon Sparingly: That mustard is potent. Start with half the recipe’s suggested amount, taste, then add more if needed. Too much and your sauce tastes like a condiment, not a cheesy beef companion. My rule: If you’re unsure, measure it out first—you can always add, but you can’t un-mustard a sauce.
Health benefits of this dish
Creamy Cheese Benefits
This sauce delivers a rich source of calcium from the sharp cheddar cheese—about 30% of your daily value per serving—which supports strong bones and teeth. The full-fat cheese also provides saturated fats that enhance flavor while contributing to your daily nutrient needs. Just ¼ cup of this sauce contains 10% of your daily calcium, making it a tasty way to boost your intake without sacrificing flavor. 🧀
Protein Boost
While primarily a sauce, this recipe includes beef broth that adds high-quality protein—about 3 grams per serving. The combination of cheese and broth creates a complete amino acid profile, supporting muscle repair and immune function. Unlike many processed sauces, this version avoids artificial additives while still delivering functional protein that complements your meal. 💪
Savory Umami Depth
The beef broth and Dijon mustard provide umami-rich compounds that enhance flavor without excess sodium. A ½ cup serving delivers 200mg of sodium—about 9% of your daily value—but with real, savory depth rather than processed salt. The smoked paprika adds antioxidants that combat inflammation, making this sauce more than just a flavor enhancer. 🌶️
Digestive Aid
The extra-virgin olive oil in this sauce contains healthy monounsaturated fats that support heart health and digestion. These fats help your body absorb fat-soluble vitamins (like A, D, E, and K) from the cheese, making this sauce a nutrient multiplier when paired with roast beef. The low-sodium broth also makes it gentler on digestion than many restaurant versions. ✨
Versatile Nutrition
This sauce isn’t just for roast beef—it’s a nutrient-dense condiment for sandwiches, dips, or even mac and cheese. The calcium, protein, and healthy fats make it a better-for-you alternative to heavy cream-based sauces. Plus, the Dijon mustard adds digestive enzymes that aid protein breakdown, making this sauce easier on your system than you’d expect. 💡
Storage-Friendly
The long shelf life (up to 5 days refrigerated or 3 months frozen) means you can make a big batch without waste. Freezing preserves the nutritional benefits while keeping the sauce ready for quick meals. Unlike many sauces that lose quality when reheated, this one retains its creaminess and nutrients—perfect for meal prep. ❄️
Nutrition facts
Frequently asked questions about Arby's beef and cheddar sauce
Can I make this sauce without beef broth?
Yes, but the flavor will be different. For a vegetarian version, use mushroom broth plus 1 teaspoon soy sauce to mimic umami depth. For a lighter option, substitute with low-sodium chicken broth and add ½ teaspoon Worcestershire sauce for richness. The sauce will still work, but the signature beefy flavor will be milder.
Why does my sauce get grainy when I melt the cheese?
Graininess usually happens when using pre-shredded cheese (which contains anti-caking agents) or melting too quickly. Always use block cheese freshly grated and melt over low heat while whisking constantly. If it still clumps, strain the sauce through a fine-mesh sieve for ultra-smooth perfection.
How can I make this sauce spicier?
For extra heat, add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Frank's RedHot) when combining the spices. For smoky heat, increase the smoked paprika to ½ teaspoon. If you love kick, try ¼ teaspoon chipotle powder for a slow-building spice. Always adjust gradually to avoid overpowering the creamy cheddar base.
Can I use this sauce for other dishes besides roast beef?
This versatile sauce works perfectly on burgers, hot dogs, or as a dip for fries and mozzarella sticks. It also elevates mac and cheese or baked potatoes. For a creamy pasta sauce, simmer it with ½ cup heavy cream for 5 minutes. The tangy mustard and cheddar shine in any savory application.
What's the secret to getting the perfect Arby's sauce consistency?
The key is patience and temperature control. Simmer the sauce on low heat and stir frequently to prevent scorching. If it thickens too much while cooking, whisk in 1 tablespoon water at a time. The sauce will naturally thicken more as it cools, so remove it from heat when it's slightly thinner than desired. For restaurant-style cling, let it rest 5 minutes before serving.