Making The Arby's Beef 'N Cheddar At Home | But Better

Homemade prime rib roast, homemade buns, and a beautifully crafted cheese sauce. All of this can and will be done. Let's see who really has the meats.

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[anthonywillis]

As someone who lives outside of the US, I'd like to thank you for making all these recipes, allowing me to recreate these fast foods that I wouldn't be able to access otherwise

[jimmyrrpage]

Okay I did it for y'all...

This is gonna take about 60 minutes or so to prep (if you're an amateur and wannabe like me... and honestly I'd probably take even longer), somewhere around 180 minutes to cook, and your inactive time is somewhere around 2.25 to 13.25 hours, meaning this recipe might take a good 17 hours and 15 minutes total...

To be fair, the vast majority of that time is doing literally nothing, so... I mean... it's really not that long at all if you think about it.

Also, it makes 8 sandwiches, but you're *definitely* gonna have leftovers.

Roast Beef:
-8 lbs prime rib roast
-50g (0.5 cup) finely ground coffee
-28g (3 tbsps) kosher salt
-Freshly ground black pepper, to taste
-Lots of fresh Rosemary
-Several shallots, halved
-Whole coriander seeds
-Any other aromatics you want

Caramelized Onions:
-2 medium sweet onions, peeled and diced
-2 tbsps butter
-Salt and sugar to taste (more salt than sugar)

Onion Rolls:
-295g (1.25 cups) water, 100°F/38°C
-12g (1 tbsp) instant yeast
-612g (3.25 cups) bread flour
-14g (2 tsps) fine sea salt
-2 large eggs (room temperature)
-42g (3 tbsps) unsalted butter, softened and divided into 3 separate tbsps
-The caramelized onions (above), COOLED to room temp

Arby's Sauce:
-311g (1 cup) ketchup
-45g (3 tbsps) hot sauce
-16g (1 tbsp) brown sugar
-8g (2 tsps) garlic powder
-12g (1 tbsp) worcestershire sauce
-19g (1.5 tbsps) water

Cheese Sauce:
-28g (2 tbsps) unsalted butter
-23g (2 tbsps) all purpose flour
-240ml (1 cup) whole milk
-135g (1.5 cups) freshly shredded cheddar cheese
-Salt and pepper to taste

1.5 hours before you decide to make these... or, even better, the night before... grind your coffee very finely and mix with the salt and pepper. Rub this on your rib roast... and you want a *thick* layer, here, covering every inch. Place it on a cooling rack set in a baking sheet and let it rest at room temperature for an hour or overnight in the fridge*.

About one hour before you're ready to roast, preheat your oven to 450°F/230°C. When ready to cook, line the bottom of a roasting pan with fresh rosemary, shallots, olive oil, coriander seeds, and any other fresh, whole aromatics you want. Place your beef onto that aromatic Garden of Eatin' you created, place in your preheated oven, and roast for 15 minutes. Drop the temp to 325°F/162°C, and roast for 11 minutes per pound of beef (88 minutes for the 8-lb roast called for here), or until the internal temperature reaches 120°F/48°C.

Let the meat rest for a minimum of 20 minutes... but probably longer...^

While your oven's cooling down (shouldn't take long at all), take your onions, cut their tops off, slice them in half, and give 'em a medium dice. Melt the butter in a medium saucepan over medium heat, add the onions, season with salt and a little sugar, cover, and caramelize for about 45 minutes, stirring occasionally.

While the onions are caramelizing, mix the yeast into the water and set aside.

In the bowl of a stand mixer, add the flour and salt and mix until combined. Attach the dough hook to your stand mixer, attach the bowl, and begin mixing on low speed. Add the yeast water and the eggs and let mix for 5 minutes or until everything is nicely incorporated into a smooth little man.

Add the softened butter, 1 tablespoon at a time, then continue to mix on medium low speed until the dough is combined, smooth, and beautiful. Add the COOLED caramelized onions (cooled... don't make Papa angry) and mix until incorporated.

Turn out the dough, work it into a ball, grease a bowl (ideally around 1.5 to 2 times the size of the dough), place the dough in the bowl, cover with plastic wrap, and let rise at room temp until chubby, about an hour or so (depending on the temperature of your room). Partway into this rise would be a good time to preheat your oven to 375°F/190°C.

Once risen, punch the dough down and divide into 8 even pieces (110g to 130g each). Shape each piece into a ball. Place each ball onto a parchment-paper-lined baking sheet, cover with another baking sheet, and proof for 25 minutes at room temperature. Then brush each one with an egg wash, "optionally" top with everything bagel seasoning (we all know it's not really optional), and toss them in your preheated oven for 15 to 18 minutes, or until beautifully golden brown. Finish them off by brushing them with melted butter.

For the Arby's sauce, combine all the sauce ingredients in a small saucepan, whisk, bring to a simmer over medium heat, and let it reduce for about 5 minutes.

For the cheese... sauce... in a small saucepan, melt the butter over medium heat and add the flour. Cook for 30 seconds while whisking, then very slowly whisk in the milk. Keep heating and whisking until it thickens, then add the shredded cheese. Turn off the heat and keep whisking until velvety smooth. Then season to taste with salt and pepper.

To assemble, grab a bun, cut it in half, and toast it. Not toasting it would be... bad. It would be bad. Don't skip toasting it. Don't make Papa cry.

Slice the beef as thinly as you possibly can.

On the bottom of your TOASTED bun, spread some "Arby's sauce", layer and fold as much beef as you want on there, add a generous spoonful or two of the cheese sauce, and crown your king... with the TOASTED top of your TOASTED bun.

(Also... I added some notes of my own:)
*You could go crazy with the beef and age it a bit, too... 2 days in the fridge... 3 days... or maybe you got one a' them there fancy dry-aging machines and can throw it in there for a while.

^Look you're gonna wanna let your oven cool, and you need to let the dough rise for an hour and rest for 25 minutes, so... you'll have to coordinate all this so everything is timed optimally.

Good luck.

And don't forget to toast that damn bun!

[BigBearPlays]

"similar to Arby's sauce but with flavour". The amount of shade being thrown in this video is amazing and I live for it.

[cameo_bitpart]

My mother loves Arby's, the Beef 'N Cheddar is her favorite sandwich, so for mothers day today I made this sandwich following your recipe. HUGE success! I did alter the cheese sauce, making a beer cheese with aged provolone and smoke Gouda. And sautéed Peppers, Mushrooms and onions to make more of a Philly cheese steak variation. But the Buns and meat I followed your recipe to a T, and it was amazing! Thank you very much for this video and making this mothers day a great one. I hope I made Papa proud.

[ryanb]

Joshua in a few years: Making water, But Better

[peabody]

"You're gonna give it life and then punch it back down...."

Did my mother write this? 🤣

[captgordon]

It’s a cowboy hat. Cowboys herd cows. Cows make beef. Beef makes roast beef. Roast beef makes sandwiches

[mosephf]

Truly magical how the carmelizing process makes the onions go from diced to sliced

[Lambda.Function]

This video is probably how the first Arby's was, and then they had to scale out and the quality dropped to what it is today. Support your local restaurants, they're vastly superior to chains!

[CinemaKingProductions]

Business proposal: Start an exclusive restaurant chain called " | But Better"

[ThePopTartKids]

Joshua: “Where do beef sandwiches correlate with big hats?”

Me: *chef*

[christianholt]

After watching a bunch of these videos I keep telling myself to just skip to the end to see the final product. Yet I watch the whole thing, even him make the freaking bread every time.
Probably one of the best personalities and simple well made content on YouTube.

[HBStone]

Me at Arby's: "Lemme get one 'But Better' beef and cheddar sammich, please."
Arby's: "No problem, that will be $85 and be ready for you tomorrow."

[sharkafella]

Anybody else think to their self “I could make this” then get tired just thinking about all the dishes and time it would take.

[ryoumisakiGP]

"If you put your onions while they're hot I'm gonna have to spank you"
Brb gotta put my onions at 700 degrees on my buns

[sci-fisamurai]

I've already made this recipe several times just for the roast beef (I've been on the carnivore diet for a year) and every time I come back to this video for the coffee rub measurements and Josh says "save it, you'll use it later. You're welcome." And he smiles at the camera, and I just smile back. Yeah, I use it all the time. Thanks 😊

[martinrenteria]

Hey you should make a book called A Weissman Once Said

[dbryceman]

"I'm home from shopping, darling! How did you spend your day?"
"I made a sandwich."

[ey]

It's amazing how these homeade recipes not only look better, but taste better and you actually know whats in them

[tastypollen]

Joshua in a decade: making a child





(Edit):anxiety intensifies