Sauces & Condiments
This Arby's Beef and Cheddar Sauce recipe delivers that signature creamy, tangy, slightly spicy sauce you know and love from their famous sandwiches. The secret lies in a velvety cream cheese base balanced with sharp cheddar, beef broth for depth, and just a hint of horseradish for that signature kick.
I've recreated this sauce exactly as it should be—rich, smooth, and packed with that familiar Arby's flavor profile that makes every bite irresistible.
The foundation starts with cream cheese and sour cream for that signature creamy texture, then builds with sharp cheddar for tang, and beef broth to deepen the savory notes. A touch of horseradish adds that signature zing without overpowering, while a blend of spices creates that unmistakable Arby's flavor.
The sauce is designed to be versatile—perfect for dipping, drizzling over sandwiches, or even using as a dip for fries.
What makes this sauce truly special is how it comes together in just minutes with simple ingredients you likely already have in your pantry. The result is a velvety, slightly thick sauce that's creamy yet balanced, with just the right amount of heat to complement any dish.
Once you taste this homemade version, you'll never go back to the store-bought alternatives.
This recipe also includes storage tips to keep your sauce fresh and ready for whenever cravings strike. Whether you're making it for a sandwich night or just want to recreate that Arby's experience at home, this sauce is a game-changer. Let's get started on making it!
Ingredients for arby's beef and cheddar sauce
Seven creamy ingredients, one iconic sauce—this is how Arby's does it at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese 🧈 | 8 oz | Full-fat for best creaminess |
| Sour Cream 🧈 | ½ cup | Full-fat preferred |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, not pre-shredded |
| Beef Broth 🍲 | 1 cup | Low-sodium preferred |
| Prepared Horseradish 🌶️ | 1 tbsp | Mild or medium heat |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For aromatic base |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The cheeses are non-negotiable. Philadelphia cream cheese is the gold standard—none of that powdered stuff. For cheddar, sharp is key (like Babybel or Kraft 2-year aged), and definitely shred it yourself (pre-shredded gets clumpy). Beef broth? Annie's or Pacific Foods low-sodium are my go-tos—they're flavorful without overpowering. Horseradish is where the magic happens—Budweiser's prepared horseradish is the easiest to find and gives that signature kick without being overwhelming.
No cream cheese? Sour cream plus a splash of milk works in a pinch (thicken with cornstarch). Skip the cheddar? Gruyère or pepper jack add depth, but cheddar is non-negotiable for that Arby's taste. Horseradish too strong? Reduce to 0.5 tbsp or swap for a pinch of cayenne. The mustard and spices are just flavor boosters—don't stress if you're missing one, but the cream cheese, cheddar, and horseradish are the holy trinity (the good stuff, not the pre-shredded kind).
This sauce tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. Freezes beautifully for 3 months—just thaw in the microwave with a splash of water to restore creaminess. I double the batch and freeze half; perfect for lazy weeknights when Arby's cravings hit. Thicken with a cornstarch slurry if it gets too runny, or thin with a splash of milk if too stiff.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce is the kind of recipe that makes you question why you ever bought takeout. Just cream cheese, sour cream, sharp cheddar, beef broth, and a little horseradish—melted together until silky. No chopping, no straining, no fuss. My lazy Sundays just got a whole lot easier.
- Horseradish Kick: Between us, that prepared horseradish is the secret weapon. It’s not overpowering—just a bright, tangy punch that cuts through the richness of the cheddar and cream cheese. One taste, and you’ll understand why this sauce feels like a hug from your favorite diner.
- Game for Any Meal: Drizzle it over fries, slather it on burgers, or use it as a dip for roasted veggies. Honestly, I’ve even used it as a quick pasta sauce when I’m in a pinch. It’s the kind of versatile sauce that turns ordinary meals into something special without trying too hard.
- Leftovers That Don’t Suck: This sauce actually tastes better the next day—if you can resist eating it all in one sitting. Store it in the fridge for up to a week, and it’s still creamy, still rich, still ridiculously good. No sad, watery leftovers here. Just pure, reliable flavor.
Step-by-step instructions for Arby's beef and cheddar sauce
This velvety sauce comes together faster than you'd expect—just five simple steps to that iconic creamy yet tangy flavor.
Melt the Cream Cheese and Sour Cream
In a medium saucepan over medium-low heat, add the 8 oz cream cheese and ½ cup sour cream. Stir gently with a wooden spoon or silicone spatula until the cream cheese melts completely and the mixture becomes smooth. You'll notice it thickens slightly as it warms—this is normal and essential for that perfect sauce texture.
I like to keep the heat low here to prevent the cream cheese from breaking or separating. If you see any lumps forming, just keep stirring patiently—they'll disappear as it melts. Once fully combined, remove the pan from heat and let it cool for 2-3 minutes before adding anything else. This prevents the other ingredients from scrambling when they hit the hot cream base.
Add the Cheese and Seasonings
Return the saucepan to low heat and gradually whisk in the 1 cup sharp cheddar cheese, 1 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground black pepper, and ½ tsp salt. Stir constantly for 3-4 minutes until the cheddar melts completely and everything is fully incorporated.
The sharp cheddar should dissolve into a smooth, velvety texture—if you see any graininess, keep stirring and the heat low. This is where the sauce develops its signature tangy depth from the horseradish and mustard, while the garlic and onion powders add subtle warmth. Taste as you go—you might want to adjust the salt slightly, depending on your cheddar's saltiness.
Simmer with Beef Broth
Pour in the 1 cup beef broth all at once and stir well to combine. Increase the heat to medium-low and let the sauce simmer gently for 5-7 minutes, stirring occasionally. The sauce should thicken slightly as the liquid reduces, but it should still be smooth and pourable—not too thick or gluey.
Here's the thing—this simmering step is crucial for developing the sauce's depth of flavor. You'll notice the aroma becoming richer as the ingredients meld together. If the sauce starts to look too thick, add 1-2 tablespoons of water or broth to reach your desired consistency. The final texture should be velvety yet still coat the back of a spoon smoothly.
Adjust and Finish
Remove the saucepan from heat and taste the sauce. This is your chance to fine-tune the flavors. If it needs more tang, add a bit more horseradish or Dijon mustard. If it needs more saltiness, add a pinch more salt. If it's too thick, thin it with a splash of warm water or broth. The sauce should be creamy, rich, and have that signature Arby's kick from the horseradish.
Let the sauce sit off the heat for 5 minutes to thicken slightly more. During this time, the flavors will continue to meld together. Give it one final taste—it should be perfectly balanced between creamy, cheesy, and slightly tangy with a hint of spice. If you're making this ahead of time, let it cool completely before storing in an airtight container in the refrigerator.
Use or Store
For immediate use, serve the warm sauce over your favorite sandwiches, fries, or even as a dip. The sauce tastes best when warm, so if you're reheating it, do so over low heat, stirring constantly until just warmed through—never boil it or it will separate.
If storing, keep the sauce refrigerated for up to 5 days. When ready to use, reheat gently over low heat, stirring frequently until smooth. This sauce is incredibly versatile—use it on burgers, hot dogs, or even as a creamy pasta sauce. The key to its success lies in the balance of flavors and the gentle cooking process that keeps it velvety smooth.
Pro Tips For Making Arby'S Beef And Cheddar Sauce
- Melt Cream Cheese Slowly: Start by microwaving the cream cheese in 20-second bursts, stirring between each, until just soft enough to mix—never fully melted. I learned this the hard way: lump-free sauce begins with cream cheese that’s warm but not liquid. If it looks greasy or separates later, you went too far.
- Use Full-Fat Sour Cream: Skip the low-fat version—this sauce relies on richness, and skim sour cream will make the whole thing taste thin and watery. The fat in full-fat sour cream also helps emulsify the cheddar and broth better, so the sauce stays smooth instead of breaking.
- Stir Constantly Over Low Heat: Once you add the beef broth, keep the heat at the lowest setting possible and stir like you’re stirring oatmeal—no gaps, no rushing. I used to walk away for "just a minute," and that’s when the sauce either seizes up or splits. A wooden spoon works best for scraping the bottom.
- Add Horseradish Last: Toss in the prepared horseradish only after everything else is fully combined and off the heat. If you mix it in early, the acidity can make the cream cheese curdle, and you’ll end up with a grainy, sad sauce. A teaspoon or two is enough—too much turns it into a spicy mess.
Pro cooking tips for this recipe
Cream Cheese Magic
The secret to that signature Arby's creaminess starts with Philadelphia cream cheese—none of that powdered stuff. I always use full-fat cream cheese because it creates that velvety texture without breaking. The key technique here is melting it slowly over medium-low heat while stirring constantly.
If you see lumps forming, don't panic—just keep stirring until they disappear. The moment it becomes completely smooth is when you know you're on the right track. 🧈
Horseradish Balance
The horseradish is what gives this sauce its signature kick, but it's all about balance. I recommend starting with 1 tbsp of prepared horseradish (like Budweiser's brand) and tasting as you go. If it's too strong, you can always reduce it to 0.5 tbsp next time.
The horseradish should add just a hint of spicy warmth—not overpowering heat. Think of it as the sauce's secret weapon that makes it taste exactly like Arby's. 🌶️
Low and Slow Simmer
Never rush the simmering step! After adding the beef broth, maintain medium-low heat and let it cook gently for 5-7 minutes. This is where the flavors meld together to create that restaurant-quality depth.
If the sauce starts to look too thick, add 1-2 tablespoons of water or broth to reach that perfect pourable consistency. The sauce should coat the back of a spoon smoothly without being gluey. Patience here makes all the difference. 🍲
Texture Troubleshooting
If your sauce ends up too thick, don't panic—just thin it with a splash of warm water or broth. For extra insurance, I keep a small bowl of warm water on hand when making this sauce.
If it separates (which can happen if boiled too vigorously), simply whisk in 1 tablespoon of cold water or milk and stir until smooth again. The goal is that perfect velvety texture that makes every bite irresistible. ⚡
Flavor Fine-Tuning
Always taste your sauce before serving! This is your chance to adjust the seasoning. Need more tang? Add a bit more horseradish or Dijon mustard. Need more saltiness? Add a pinch of salt. The sauce should be perfectly balanced between creamy, cheesy, and slightly spicy.
I like to let it sit off the heat for 5 minutes before tasting again—the flavors continue to develop during this time. 💡
Storage Secrets
This sauce tastes even better the next day! Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
When reheating, always use low heat and stir constantly until just warmed through—never boil it or it will separate. The key to perfect storage is keeping it smooth and creamy every time. ✨
Nutrition facts
Frequently asked questions
Can I make this sauce without cream cheese?
You can substitute with ½ cup sour cream plus ¼ cup milk for a similar texture, but the sauce will be less rich. For best results, use full-fat dairy products—low-fat versions may make the sauce separate. If you're avoiding dairy entirely, try a cashew-based cream sauce with nutritional yeast for cheesy flavor.
How do I make this sauce spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Tabasco) to the finished sauce. For extra heat, mix in 1 teaspoon smoked paprika during the simmering step. Always taste first—you can adjust, but you can't remove excess spice!
Why did my sauce separate?
Sauce separates when heated too quickly or boiled. To fix it, whisk in 1 tablespoon cold water or milk while stirring constantly. For prevention, always use low heat and never let it boil. The ideal temperature is just below a gentle simmer (160°F).
Can I use this sauce on chicken or pasta?
This sauce works beautifully as a dip for nuggets, a pasta sauce (toss with penne), or a marinade for chicken. For pasta, add ½ cup grated Parmesan and 1 cup chicken broth to thin it out. The creamy texture makes it perfect for coating proteins too.
How do I adjust the thickness?
For a thicker sauce, simmer uncovered for 2-3 extra minutes to reduce. For thinner sauce, whisk in 1-2 tablespoons warm water or broth. The ideal consistency should be pourable but still coat the back of a spoon smoothly—like heavy cream.