Better Than Arbys Roast Beef Sandwiches Recipes

ARBY'S BEEF AND CHEDDAR COPYCAT RECIPE

Arby's Beef and Cheddar Copycat Recipe image

Best Copycat Arby's Beef and Cheddar recipe has thin sliced roast beef, cheddar cheese sauce, and red ranch dressing piled high on an onion sandwich bun. This recipe makes 1 Beef n Cheddar sandwich.

Provided by Zona

Categories Beef

Time 15m

Number Of Ingredients 4

Ingredients

2 Tablespoons cheddar cheese sauce
1 onion bun
2 Tablespoons Country French with Orange Blossom Honey Dressing
7 oz thinly sliced roast beef lunch meat

Steps:

Preheat the oven to 400 F.
Lay a sheet of aluminum foil flat on the counter.
Place the thin sliced roast beef in the center of the foil and fold up all four sides to completely enclose the beef.
Bake in the preheated oven for 10 to 15 minutes.
When the beef is almost done, heat the cheddar cheese sauce in a microwave safe bowl for 30 seconds or until heated through.
Place the bottom half of the onion bun on a plate and top with the Country French with Orange Blossom Honey Dressing. Click for Ken's Steak House Country French with Orange Blossom Honey Dressing.
Layer on the roast beef slices piled high.
Spread the heated cheese sauce on top of the roast beef.
Top the sandwich with the remaining half of the onion bun.

Nutrition Facts : Calories 553 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 47 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 2598 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

COPYCAT'S ARBY'S ROAST BEEF SANDWICHES RECIPE - (3.8/5)

Copycat's Arby's Roast Beef Sandwiches Recipe - (3.8/5) image

Provided by á-10847

Number Of Ingredients 9

Ingredients

3 to 4 pounds roast beef, sliced
1/2 cup water
1/2 cup firmly packed brown sugar
1 envelope onion soup mix
1 onion, chopped
1/2 teaspoon garlic powder
Pinch of salt
Pinch of ground black pepper
8 onion burger buns, or regular burger buns

Steps:

Place roast beef in a crock pot. Stir all remaining ingredients together, except the buns, and pour over roast. Cook on low for 8 to 10 hours, stirring occasionally. Serve on buns.

THE BEST ROAST BEEF FOR SANDWICHES

The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

Ingredients

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams