Arby’s Roast Beef Sandwich: Make It at Home

An Arby’s-style roast beef sandwich layers thinly sliced, tender beef on a soft onion roll, with a simple beefy jus for dipping. This home version uses an oven-roasted beef top round, chilled before slicing so you can cut it thin, then warmed briefly in broth for a juicy, fast-food-inspired sandwich.

Ingredients

2½ lb (1.13 kg) boneless beef top round roast, preferably evenly shaped
1½ tsp (9 g) fine salt
1 tsp (2 g) ground black pepper
1 tsp (3 g) garlic powder
½ tsp (1 g) onion powder
1 tbsp (15 ml) neutral oil, such as canola
2 cups (480 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
¼ tsp (0.5 g) dried thyme
4 soft onion rolls, about 2 oz (57 g) each
Optional for serving: prepared horseradish, mayonnaise, yellow mustard, or barbecue sauce

Instructions

Pat the roast dry with paper towels. Combine the salt, pepper, garlic powder, and onion powder, then rub the mixture all over the beef. Leave it at room temperature for 20 minutes while the oven heats; do not leave raw meat out longer than 2 hours total.
Heat the oven to 250°F (120°C). Set a rack inside a roasting pan or rimmed baking sheet. Heat the oil in a large oven-safe skillet over medium-high heat. Sear the roast for about 2 minutes per side, turning it to brown the ends as well. Transfer it to the rack. If you do not have an oven-safe skillet, sear in a regular pan and move the beef to the roasting rack.
Roast until a thermometer inserted into the thickest part reads at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, followed by a 3-minute rest. For a 2½-pound roast, begin checking after about 55 minutes; the actual time depends on its shape and your oven. For tender, sliceable roast beef, avoid cooking far beyond the minimum. If you prefer a higher doneness, continue roasting and use the thermometer rather than relying on the clock.
Move the roast to a clean plate or board and let it rest for 10 minutes. Refrigerate it promptly until thoroughly cold, about 2 hours; chilling makes thin slicing much easier. Keep it covered and refrigerate rather than leaving it on the counter to cool. This chilling interval is included in the total time.
Meanwhile, make the jus. Pour off excess fat from the skillet, leaving browned bits behind, or use a small saucepan. Add the broth, Worcestershire sauce, soy sauce, and thyme. Bring to a gentle simmer, scraping up browned bits, and cook for 5 minutes. Taste before adding salt, since the sauces and broth may already be salty.
Slice the chilled beef as thinly as possible across the grain with a sharp knife or meat slicer. Work in manageable batches and keep the slices together. If the meat is difficult to slice, chill it longer; a slightly firm roast is easier to cut evenly.
Bring the jus to a gentle simmer. Add the sliced beef in small batches and warm just until hot, about 30 to 60 seconds per batch; do not boil it, which can make the lean beef tough. USDA FSIS recommends reheating leftovers to 165°F (74°C); if you are warming cooked beef as leftovers, verify that temperature with a food thermometer. Serve the beef immediately on the rolls, with jus for dipping.

Tips

Choose the right roast: Top round is lean and slices neatly; eye of round also works, though it can be a little less forgiving. A heavily marbled or irregular roast may take longer to cook and will not slice as uniformly.
Use a thermometer: Roast shape affects cooking time much more than weight alone. Insert the probe into the center without touching the pan, and use the stated temperature and rest rather than assuming the roast is done by appearance.
Chill before slicing: Warm roast beef tends to tear into thick, uneven pieces. A sharp knife and slices cut across the grain help keep each bite tender; an electric slicer is useful but not necessary.
Keep the jus gentle: Simmer the broth, but warm the meat briefly in small batches. Adding all the beef to a rolling boil can overcook the thin slices before the center is hot.

Serving Suggestions

Serve the beef on lightly warmed onion rolls with a small bowl of jus on the side for dipping. Add horseradish or horseradish mayonnaise for a sharp kick, or offer yellow mustard and barbecue sauce for a sweeter, tangier sandwich. Keep sauces on the side so diners can choose how much to add. For a fuller meal, pair the sandwiches with oven fries, a green salad, coleslaw, or pickles.

Variations

Classic cheddar-style: Add a slice of mild cheddar or American cheese to each sandwich and warm briefly until melted. This is a home-style variation rather than a necessary part of the basic roast beef sandwich.

Spicier beef: Stir a few drops of hot sauce into the jus or serve sliced pickled jalapeños on the side. Add heat gradually so it does not overwhelm the beef.

Lower-sodium jus: Use unsalted beef broth and reduce or omit the soy sauce. The jus will taste less salty and somewhat less deeply seasoned, so taste it before serving and adjust with a little Worcestershire or black pepper.

Make it with deli roast beef: For a quicker sandwich, warm 1 lb (454 g) thinly sliced deli roast beef in the prepared broth for about 30 seconds per batch, just until hot. Deli meat is already cooked, so avoid extended simmering; follow package storage guidance and reheat leftovers to 165°F (74°C).

Storage and Reheating

Refrigerate cooked roast beef and jus within 2 hours of cooking, in separate airtight containers. Properly refrigerated cooked beef keeps for 3 to 4 days. You can freeze the sliced beef and jus separately for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. Keep rolls at room temperature according to their package directions, apart from the meat.

To reheat, warm the jus to a gentle simmer and add the beef in small batches until the leftovers reach 165°F (74°C), checking with a food thermometer. Heat only what you plan to eat, since repeated warming can dry out thin slices. Avoid reheating the beef in a rolling boil or leaving it at room temperature for more than 2 hours.

Frequently Asked Questions

What cut of beef is closest to Arby’s-style roast beef?
Top round is a practical choice because it is lean, relatively affordable, and easy to slice thinly after chilling. Eye of round is another suitable option. Either cut benefits from gentle roasting and slicing across the grain.

Can I make the roast beef ahead?
Yes. Roast and chill the beef a day ahead, then slice it cold and store it covered in the refrigerator. Make the jus separately. Warm the slices briefly in the jus just before serving, bringing leftovers to 165°F (74°C).

Why did my roast beef turn out tough?
Common causes include cooking the roast well beyond the desired doneness, slicing with the grain, or boiling the thin slices in the jus. Check the center with a thermometer, chill before cutting, slice across the grain, and warm briefly.

Do I need to sear the roast first?
Searing adds browned flavor to the outside and gives the jus flavorful pan bits, but it does not seal in juices. If you are short on time, you can roast without searing; the beef will still cook, though the flavor will be less deeply browned.

Can I use store-bought broth?
Yes. Low-sodium beef broth is convenient and makes it easier to control seasoning. If you use regular broth, taste the jus before adding extra salt because Worcestershire and soy sauce contribute additional saltiness.

Can I skip chilling the roast?
You can, but warm beef is harder to slice very thinly and may shred. Chilling is what gives this sandwich its neat, deli-style slices. If time is limited, let it cool safely and refrigerate until firm rather than trying to slice it piping hot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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