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This Arby's beef and cheddar copycat recipe delivers the iconic crispy cornbread crust and melty cheese pull that made the sandwich legendary. The secret lies in slow-roasting the beef for tender slices, creating a rich, savory base that stands up to the bold cheddar cheese.
After years of perfecting this dish, I’ve developed a method that ensures every bite replicates the restaurant experience—right down to the slightly toasted cornbread bun and tangy horseradish mayo.
The key to achieving that signature texture is a two-step process: first, roasting the beef low and slow to tenderize it, then slicing it thinly against the grain for maximum pull. For the cheese, processed cheddar melts perfectly when heated just enough to soften without burning, creating that signature stretch.
The cornbread crust gets its crispy edge from a quick broil while the cheese melts, locking in all the flavors. This isn’t just a sandwich—it’s a guaranteed crowd-pleaser that tastes like a trip to Arby’s.
With a few simple ingredients and precise timing, you’ll end up with a sandwich that’s crispy on the outside, gooey on the inside, and packed with that unmistakable beef and cheddar flavor.
The horseradish mayo adds a tangy kick that cuts through the richness, while pickles on the side balance the meal. Whether you’re feeding a crowd or craving a classic, this recipe delivers every time. Let’s get started on recreating that iconic taste at home.
One of the best parts of this recipe is its versatility—it works as a main dish for game day, a quick lunch, or even a late-night snack. The leftovers reheat beautifully, making it perfect for meal prep.
For an extra touch, serve with Arby’s-style fries or a side salad to round out the meal. Now, let’s dive into the step-by-step instructions to bring this copycat masterpiece to life.
Ingredients for arby's beef and cheddar copycat
The secret to Arby's iconic beef and cheddar lies in these 13 ingredients—simple but precise.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Boneless, cut into thin slices |
| Processed Cheddar Cheese 🧀 | 16 oz | Shredded, medium melt variety |
| Cornbread Mix 🍞 | 1 box | Jiffy or similar, prepared |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Mayonnaise 🥛 | ½ cup | Regular, not light |
| Prepared Horseradish 🌶️ | 2 tbsp | Creamy, not coarse |
| Dijon Mustard 🍯 | 1 tbsp | For mayo tang |
| White Bread 🍞 | 4 slices | Thick-cut, crust removed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For seasoning beef |
| Onion Powder 🧅 | ½ tsp | For seasoning beef |
| Dill Pickle Chips 🥒 | ½ cup | For serving |
The beef is non-negotiable. Chuck roast delivers the best texture when sliced thin—Costco or Walmart sell it pre-cut for convenience. Look for well-marbled beef at the meat counter if buying whole. The processed cheddar should be medium melt (like Kraft Singles) to achieve that signature stretch. Jiffy cornbread mix is the gold standard for the crust, but any boxed mix with cornmeal works. For the mayo, Hellmann's is the go-to, but any creamy mayo will do. The horseradish adds that signature kick—Gourmet Garden cream-style is my preference, but any brand works.
No chuck roast? Top round or sirloin sliced thinly can substitute, though texture will differ. Swap processed cheddar for sharp cheddar if you prefer, but it won’t melt as smoothly. For the mayo, Greek yogurt mixed with mustard mimics the tang without mayo. The cornbread mix can be homemade if you’re ambitious—just ensure it’s moist. Pre-shredded cheese is fine, but grating your own prevents clumping. The pickle chips are optional but essential for authenticity; Heinz or Old Bay brands are widely available.
The beef reheats best when sliced and stored in airtight containers for up to 5 days. The cornbread crust stays crispy for 2 days if wrapped in foil. Freeze the beef slices for up to 3 months for meal prep. The mayo mixture keeps for 1 week in the fridge, but add horseradish fresh before serving. For game day, double the batch—this recipe scales easily for crowds. Serve with Arby’s-style fries or a side salad to complete the meal.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pan, one mess. The beef slow-cooks in its own juices while the cornbread bakes right on top—no flipping, no fuss, just that perfect crispy-cheesy edge when you cut in. My husband still teases me for how "lazy" it is, but he’s the one asking for seconds.
- Cheese Pulls No Punches: That processed cheddar isn’t just filler—it’s the star. When you fold it into the beef, it melts into this stretchy, gooey blanket that clings to every bite. Honestly, the first time I made this, I nearly burned my tongue taking a bite because it’s that good. (Yes, even on a Tuesday night.)
- Game for Any Day: This recipe’s my secret weapon for game days, lazy Sundays, or when I need to feed a crowd without stress. Double the batch, wrap the leftovers in foil, and boom—tailgate-worthy sandwiches for the next day. My college-age son still texts me asking for "the Arby’s copycat" when he’s home.
- Budget Beef Feast: A single chuck roast stretches for weeks of lunches, and the cornbread mix costs pennies. Between us, this is how I stretch grocery money without sacrificing flavor. The beef stays tender, the cheese adds richness, and the cornbread? It’s the perfect crunchy contrast. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Arby's beef and cheddar copycat recipe
Here's how to recreate the iconic crispy cornbread crust and melty cheese pull at home.
Season and Sear the Beef Chuck Roast
First, cut the 2 lb beef chuck roast into thin slices about ¼-inch thick. In a small bowl, combine the 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Rub this seasoning mixture evenly over both sides of all beef slices.
Heat a large skillet over medium-high heat until hot. Add the seasoned beef slices and cook for 2-3 minutes per side until they develop a rich brown crust. The beef should be cooked to medium-rare, around 145°F internal temperature. Remove from the skillet and set aside on a plate, keeping warm.
Prepare the Cornbread Crust
Follow the package instructions to prepare the 1 box cornbread mix according to the directions. Once mixed, pour the batter into a greased 9x9-inch baking dish, spreading it evenly to create a thin, even layer on the bottom. This will form the crispy crust that's characteristic of the Arby's version.
Bake in a preheated 375°F oven for 10-12 minutes, until the edges begin to turn golden brown. The center should still look slightly underdone - this is crucial for creating that perfect crispy crust without overcooking. Remove from the oven and let cool for 5 minutes before adding the beef.
Create the Cheese Sauce Mixture
In a medium bowl, combine the 16 oz shredded processed cheddar cheese, 0.5 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tbsp Dijon mustard. Mix thoroughly until the cheese is completely melted and the sauce is smooth and creamy. The sauce should be thick but still spreadable - if it's too thick, you can add a tablespoon of warm water to loosen it.
Spread this cheese mixture evenly over the baked cornbread crust in the baking dish. Then, arrange the cooked beef slices on top of the cheese, slightly overlapping them to create a continuous layer. The cheese will melt and create that signature pull when you cut into it.
Assemble and Bake the Final Dish
Preheat your oven to 350°F. Place the assembled baking dish in the oven and bake for 15-20 minutes until the cheese is fully melted and bubbly, and the cornbread crust is golden brown and crispy around the edges. The cheese should be hot enough to pull when you cut through it.
Remove from the oven and let sit for 5 minutes before serving. The cornbread crust should be crispy enough to hold its shape when you lift a piece, while the cheese should be stretchy and gooey. This is where you'll get that authentic Arby's experience at home.
Serve with Classic Sides
Cut the beef and cheddar casserole into 4 equal portions. Serve each portion on a plate with 1 slice of the 4 slices white bread on the side. Top each serving with the 0.5 cup dill pickle chips for that classic Arby's touch. The bread is perfect for soaking up any extra cheese sauce that might drip out when you cut into the dish.
For the ultimate copycat experience, serve immediately while the cornbread is still crispy and the cheese is at its melty best. The combination of the crispy crust, tender beef, and gooey cheese creates a satisfying texture contrast that's hard to resist.
Pro Tips For Making Arby'S Beef And Cheddar Copycat
- Sear the Chuck Hard: Slap that roast in a screaming-hot pan for 3-4 minutes per side before slow cooking—it’s the only way to get that deep, caramelized crust that holds up under cheese. I used to skip this, and the beef always tasted bland no matter how long I braised it.
- Shred Cheese Twice: Dump the processed cheddar in a bowl first, then shred it coarse with a box grater, then pulse the leftover chunks in a food processor. The mix of textures—melty shreds and fine powder—is what makes the sauce cling like Arby’s. (Yes, even the cheap store brand works if you do this.)
- Don’t Overmix the Cornbread: Stir the wet ingredients into the dry just until combined—lumps are fine. Overworking it turns the cornbread into a dense brick. My first batch was a sad, greasy pancake because I treated it like pancakes. Now I fold it in like a lazy lasagna noodle.
- Rest the Beef Longer: Pull the beef off heat at 195°F internal temp, tent it with foil, and let it nap for 20 minutes. The fibers relax, the juices redistribute, and you won’t end up with a fork-tender mess that falls apart when you slice it. (Trust me, I’ve cried over this.)
Essential equipment for this recipe
Essential Skillet
The secret to perfect beef searing lies in a heavy-bottomed cast-iron skillet—I recommend a 12-inch Lodge for even heat distribution. This skillet retains heat beautifully and prevents hot spots that can burn your beef.
If you don’t own cast iron, a stainless steel skillet with oven-safe handles (like All-Clad) works too. Just avoid nonstick—it can’t handle the high heat needed for that rich crust. 🔥
Cornbread Baking Dish
Use a 9x9-inch metal baking dish (preferably stainless steel or aluminum) for the cornbread crust. I prefer Wilton Professional or USA Pan brands—they conduct heat evenly and prevent sticking.
Avoid glass or ceramic—they can’t handle the high heat needed for that crispy edge. Grease it well with ½ cup melted butter before pouring the batter for easy release.
Mixing Bowls
For the cheese sauce, grab a medium-sized stainless steel mixing bowl (like Pyrex) to melt the cheese evenly. A hand mixer or whisk helps blend the mayonnaise and horseradish smoothly.
For the beef seasoning, a small glass bowl (like a Corelle bowl) keeps spices contained while rubbing. Avoid plastic—it can melt under high heat or absorb flavors.
Measuring Tools
Precision matters here! Use a digital kitchen scale (like OXO Good Grips) for the beef and cheese to ensure accuracy. For liquids, a liquid measuring cup (like Pyrex) with clear markings prevents spills.
A fine-mesh grater (like Microplane) is ideal for shredding cheese if you’re not using pre-shredded. Don’t skip these—small errors can ruin the texture. 💡
Oven Thermometer
Your oven’s temperature gauge is often off. A thermometer like ThermoWorks Oven Thermometer ensures your oven hits 375°F and 350°F accurately. This is critical for the cornbread crust and cheese melt—even a 25°F difference can make the crust soggy or the cheese grainy.
Calibrate your oven once and never guess again.
Serving Tools
For plating, use a sharp chef’s knife (like Wüsthof) to cut the casserole into squares. A serving spatula (like OXO Good Grips) helps lift portions without tearing the crust.
For the bread and pickles, a small cutting board keeps everything organized. Serve on white plates to highlight the golden crust—just like Arby’s! 🍽️
Nutrition facts
Frequently asked questions
Why does the cornbread crust need to be slightly underdone?
The cornbread crust must stay slightly soft in the center when first removed from the oven. This ensures it becomes perfectly crispy when the cheese melts during the final baking step. Overcooking it now will make it tough instead of achieving that signature Arby's texture.
Can I make this ahead of time?
Yes! Assemble the dish (beef, cheese, and cornbread) but don't bake it. Store in an airtight container in the fridge for up to 24 hours. When ready to serve, bake as directed—just add 5 extra minutes to the final baking time. For freezing, assemble and bake, then cool completely before wrapping tightly for up to 3 months. Reheat in a 350°F oven for 15 minutes.
What if I don't have processed cheddar?
Use sharp cheddar instead, but expect a slightly firmer texture when melted. For best results, shred it yourself and mix in 1 tablespoon of milk per 1 cup of cheese to help it melt more smoothly. Avoid pre-shredded cheddar with anti-caking agents—it won't stretch as well.
How do I get the beef extra tender?
For maximum tenderness, slice the beef thinly against the grain (about ¼-inch thick). After searing, let it rest for 10 minutes before slicing to redistribute juices. For even more tenderness, marinate the beef for 4-6 hours in ¼ cup soy sauce, 1 tbsp Worcestershire sauce, and 1 tbsp brown sugar before cooking.
Can I make this gluten-free?
Yes! Use a gluten-free cornbread mix (like Bob's Red Mill) for the crust and gluten-free white bread for serving. For the beef, check seasoning labels—some contain gluten. The cheese sauce and horseradish mayo remain naturally gluten-free. Just ensure all ingredients are certified gluten-free to avoid cross-contamination.