Copycat Arby’s Roast Beef Sandwich

Arby’s, a fast-food chain known for its roast beef sandwiches, was founded in 1964 by brothers Leroy and Forrest Raffel. The brothers saw an opportunity to create a fast-food franchise that was different from the standard burger chains dominating the market at the time. They decided to focus on roast beef sandwiches, offering a unique and higher-quality alternative. Their first restaurant opened in Boardman, Ohio, and the chain quickly grew in popularity

Arby’s Roast Beef Sandwich became the cornerstone of their menu. Over the years, the sandwich has maintained its popularity due to its distinctive flavor and quality ingredients. The secret to Arby’s success lies in their specially cooked roast beef, sliced thin and piled high on a toasted sesame seed bun, often accompanied by their famous Horsey Sauce or Arby's Sauce.

As Arby’s sandwiches gained fame, home cooks and food enthusiasts started to replicate the recipe to enjoy the taste at home. The challenge was to mimic the unique flavor and texture of Arby’s roast beef. After many trials and errors, a reliable copycat recipe was developed, allowing fans to recreate the beloved sandwich in their kitchens.

Texas Toast Sloppy Joes

Preparing the Copycat Arby’s Roast Beef Sandwich

Ingredients

For the Roast Beef:

1 (3 to 4-pound) eye of round roast

1 cup beef broth

1 cup water

2 tablespoons soy sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

For the Sandwich:

8 sesame seed hamburger buns

Butter for toasting buns

Horsey Sauce (optional)

Arby’s Sauce (optional)

Procedure

Step 1: Preparing the Roast Beef

Marinate the Roast: In a bowl, combine beef broth, water, soy sauce, onion powder, garlic powder, salt, and black pepper. Place the eye of round roast in a large resealable plastic bag and pour the marinade over the roast. Seal the bag, ensuring the roast is well-coated with the marinade. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.

Cook the Roast: Preheat your oven to 325°F (163°C). Remove the roast from the marinade and place it on a rack in a roasting pan. Pour the marinade into the bottom of the pan. Roast in the preheated oven until the internal temperature reaches 135°F (57°C) for medium-rare, about 1.5 to 2 hours. For a medium doneness, cook until the internal temperature reaches 145°F (63°C).

Rest and Slice: Once cooked, remove the roast from the oven and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender. After resting, use a sharp knife to slice the roast beef as thinly as possible, mimicking the thin slices of Arby’s roast beef.

Step 2: Assembling the Sandwich

Toast the Buns: Lightly butter the sesame seed buns and toast them in a skillet or on a griddle until golden brown.

Build the Sandwich: Place a generous amount of thinly sliced roast beef on the bottom half of each toasted bun. If desired, add Horsey Sauce or Arby’s Sauce to the sandwich.

Serve and Enjoy: Top with the other half of the bun and serve immediately.

Preparation Time

Marinating Time: 6 hours (preferably overnight)

Cooking Time: 1.5 to 2 hours

Resting Time: 15-20 minutes

Assembling Time: 10 minutes

Total Time

Approximately 8 hours, including marinating, cooking, resting, and assembling time.

Comments

Pork Gyros with Tzatziki and Sweet Chili Sauce

The gyro, a popular Greek dish, has a rich history rooted in the Eastern Mediterranean. The word "gyro" comes from the Greek word "gyros," meaning "turn," which refers to the way the meat is cooked—on a vertical rotisserie that spins slowly, allowing the outer layers to crisp up while the inner layers stay juicy. Gyros have their origins in the Turkish döner kebab and the Middle Eastern shawarma, both of which involve cooking meat on a rotating spit. The modern gyro as we know it today became widely popular in Greece in the 20th century, particularly after World War II. It is believed that Greek immigrants who returned from the Ottoman Empire brought the concept of cooking meat on a vertical spit with them. While beef and lamb are common in other countries, pork is the traditional meat used in Greece for gyros. Over time, the gyro became a staple of Greek street food, often served with pita bread, tomatoes, onions, and the famous tzatziki sauce—a creamy ...

Egg Salad Sandwich

The egg salad sandwich is a beloved classic, enjoyed by many for its simplicity and delicious taste. The history of this humble sandwich traces back to the late 19th and early 20th centuries, coinciding with the rise of mayonnaise and other emulsified dressings. Let's delve into the origins and evolution of the egg salad sandwich. Classic Chicken Salad Ingredients and Procedure for Making an Egg Salad Sandwich Making an egg salad sandwich is straightforward and requires only a few ingredients. Here is a detailed recipe. Ingredients 4 large eggs 3 tablespoons mayonnaise 1 teaspoon Dijon mustard (optional) 1 tablespoon finely chopped fresh chives or green onions 1 tablespoon finely chopped celery (optional) Salt and pepper to taste 4 slices of bread (white, whole wheat, or your preference) Lettuce leaves (optional) Procedure Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling b...

Indulge in Comfort: The Irresistible Cheesy Bacon Bread Bowl

The origins of the Cheesy Bacon Bread Bowl are somewhat shrouded in mystery, with no definitive account of its inception. However, it likely emerged from the rich tradition of bread-based dishes that have been enjoyed for centuries. Bread bowls themselves have been a part of culinary culture for ages, serving as edible vessels for soups, stews, and dips. The addition of cheese and bacon to these bread bowls likely arose from a desire to elevate their flavor profile, transforming them into a decadent treat that satisfies both the palate and the soul. Over time, the Cheesy Bacon Bread Bowl has evolved into a beloved comfort food staple, cherished by food enthusiasts worldwide. A Flavorful Journey: Crafting Buffalo Chicken Dip Ingredients - 1 large round bread loaf (such as sourdough or Italian) - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1/2 cup cooked bacon, crumbled - 1/4 cup melted butter - 2 cloves garlic, minced - 2 tablespoons chopped fresh parsley (optiona...

Jalapeno Popper Grilled Cheese Sandwich

The Jalapeño Popper Grilled Cheese Sandwich is a fusion of two beloved American comfort foods: the classic grilled cheese sandwich and the jalapeño popper. The grilled cheese sandwich, with roots dating back to ancient times, gained widespread popularity in the United States during the 1920s with the advent of pre-sliced bread and affordable cheese. On the other hand, the jalapeño popper, a dish consisting of jalapeños stuffed with cheese and deep-fried, has Mexican-American origins and became a popular appetizer in the United States in the late 20th century. The combination of these two iconic dishes likely emerged in the early 2000s as part of a broader trend of creative, indulgent comfort food mashups. The Jalapeño Popper Grilled Cheese Sandwich brings together the creamy, spicy, and crunchy elements of a jalapeño popper with the melty, cheesy goodness of a grilled cheese sandwich. This hybrid dish quickly became a favorite among food enthusiasts for its bold flavors and satisfying ...

A Culinary Journey: Crafting Creamy Cauliflower Soup

The roots of cauliflower soup trace back to the Mediterranean region, where cauliflower has been cultivated for centuries. However, the exact origin of creamy cauliflower soup as we know it today is uncertain. It likely evolved from traditional cauliflower-based dishes, with the addition of cream to create a smoother consistency and enhance the flavor profile. Over time, this soup has gained popularity worldwide, becoming a beloved comfort food in many households. Exploring Tuscan Cuisine: A Recipe and History of Tuscan Soup Ingredients � 3 Tbsp extra virgin olive oil (or another plant-based oil) � 1/2 tsp turmeric � 1/2 tsp cumin seeds � 6 curry or bay leaves � 1 cup finely diced onion � 2 garlic cloves, chopped � 2 cups peeled and chopped potatoes � Salt to taste � 1 1/2-pound cauliflower (about 6 cups, chopped) � 5 cups vegetable broth, (low sodium preferable) � 1/3 cup heavy cream, or 1/3 cup cashew cream (Make cashews cream by soaking 1/3 cup raw cashews in water 5 hours. Drain wa...

Foodpackstore Blog

Search This Blog