Slow Cooker Beef and Cheddar Sandwiches

There are certain dinners that make a busy day feel instantly easier, and these Slow Cooker Beef and Cheddar Sandwiches are exactly that kind of meal. You put a chuck roast into the slow cooker in the morning with a handful of flavorful ingredients, and hours later you come back to tender shredded beef ready to be piled onto toasted onion rolls and covered with warm cheddar sauce.

That effortless rhythm is what made me fall in love with this recipe in the first place. I have made plenty of slow cooker meals over the years, but this one stands out because it feels indulgent and comforting without requiring constant attention.

The chuck roast becomes so tender that a fork is all you need to pull it apart. As the beef cooks, the dried onion, Montreal steak seasoning, Worcestershire sauce, and Arby’s sauce settle into the meat and create the savory, tangy flavor that makes these sandwiches so hard to stop eating.

Then comes the cheddar cheese sauce. Warm, creamy, and generous, it turns the already tender beef into the kind of sandwich that feels made for game day, a cold evening, or any night when dinner needs to be satisfying without being complicated.

I especially love that the recipe is flexible enough for both ordinary family dinners and bigger gatherings. The beef can cook quietly in the slow cooker while you do everything else, then the sandwiches come together in only a few minutes when everyone is ready to eat.

And if you happen to have leftovers, they are far from boring. The shredded beef stores well, reheats easily, and can even become a topping for nachos or baked potatoes later in the week.

Why You’ll Love These Slow Cooker Beef and Cheddar Sandwiches

The biggest reason is how hands-off the cooking process is. Once the beef and seasonings are in the slow cooker, the appliance does nearly all the work.

Chuck roast is especially well suited to this style of cooking. After several hours, it becomes soft enough to shred with very little effort while still staying juicy.

The flavor is another major advantage. Arby’s sauce brings a tangy-sweet element, Worcestershire adds depth, and Montreal steak seasoning gives the beef a stronger savory character.

Then there is the cheddar sauce, which makes the sandwich especially rich. It melts over the shredded meat and settles into the spaces between the beef and the toasted roll.

The recipe is also great for feeding more than one person without cooking several separate components. Six onion rolls turn the slow-cooked beef into a convenient sandwich dinner that feels much more exciting than ordinary leftovers.

Finally, the cleanup is refreshingly simple. Most of the cooking happens in one slow cooker, which means less time washing pans after dinner.

Ingredients for Slow Cooker Beef and Cheddar Sandwiches

This recipe relies on a short list of ingredients that work together over a long cooking time. The beef is the centerpiece, while the sauces, seasoning, rolls, and cheese finish the sandwich.

• 2 to 3 pounds chuck roast, trimmed
• 2 teaspoons dried minced onion
• 1 teaspoon Montreal steak seasoning
• 1 tablespoon Worcestershire sauce
• 1.5 cups Arby’s sauce, plus extra for serving
• 1 cup Ricos cheddar cheese sauce
• 6 onion rolls, split

The chuck roast should have excess fat trimmed away before cooking. You still want enough natural richness in the meat to keep it tender, but removing large fatty sections helps prevent the cooking liquid from becoming overly greasy.

The onion rolls should be toasted shortly before serving. That small step helps them stand up to the juicy beef and cheese sauce instead of becoming soggy immediately.

Why Chuck Roast Works So Well

Chuck roast is the preferred cut because it has enough fat and connective richness to stay tender during a long slow cook. Leaner cuts can become drier and often do not shred with the same soft texture.

The recipe works with a roast between 2 and 3 pounds. That gives you enough beef to fill six rolls generously without changing the basic cooking method.

Trimming the excess fat before cooking keeps the final sauce from becoming too heavy. You are not trying to remove every bit of fat, only the larger pieces that are unnecessary.

After several hours in the slow cooker, the roast should pull apart easily. That tenderness is what makes the sandwich feel almost effortless to eat.

Dried Minced Onion Keeps Prep Simple

Two teaspoons dried minced onion provide onion flavor without requiring any chopping. The dried pieces soften as they cook in the sauce and beef juices.

This is one of those shortcuts that makes the recipe especially useful on busy mornings. You can season the roast directly in the slow cooker and move on with your day.

The onion blends into the sauce rather than creating large pieces in the finished sandwich. That keeps the shredded beef smooth and easy to pile onto the rolls.

Fresh onion is not necessary for the standard version. The dried minced onion is enough to give the beef another layer of flavor.

Montreal Steak Seasoning Adds Depth

One teaspoon Montreal steak seasoning gives the roast a savory, peppery flavor base. It works with the beef before the sauces even begin soaking in.

The seasoning contains enough personality that the recipe does not need a long spice list. This keeps the preparation simple while still giving the meat plenty of flavor.

Sprinkle it directly over the roast. There is no need to create a separate seasoning mixture.

During the long cooking time, the seasoning settles into the beef and becomes part of the sauce around it. By the time the roast is shredded, the flavor is spread throughout.

Worcestershire Sauce Brings Savory Richness

One tablespoon Worcestershire sauce might look like a small amount, but it adds noticeable depth to the beef. It works especially well alongside the tangier Arby’s sauce.

Pour it directly over the roast before the long cooking period begins. There is no need to stir everything together at the beginning.

The slow cooker will gradually distribute the liquid as the beef cooks. That is part of what makes this recipe so low-maintenance.

Worcestershire helps keep the sandwich from tasting only sweet or cheesy. It adds another savory layer beneath the sauce and cheddar.

Arby’s Sauce Is the Signature Flavor

One and a half cups Arby’s sauce create the main flavor around the beef. Its tangy-sweet character is what gives the sandwich that recognizable Beef and Cheddar personality.

Pour the sauce directly over the seasoned roast. Let it sit on top rather than stirring aggressively.

As the beef cooks and releases juices, the sauce moves naturally around the roast. By the end of cooking, the meat and liquid become easy to combine.

Keep extra Arby’s sauce for serving. A little more at the table is especially useful for anyone who likes a stronger tangy flavor.

Why the Cheddar Sauce Matters

One cup Ricos cheddar cheese sauce brings the creamy finish that makes these sandwiches especially indulgent. Warm it before serving so it pours easily over the beef.

The cheese should go on after the shredded beef is placed on the roll. This keeps the sandwich layered rather than mixing the cheese completely into the slow cooker.

Another pourable cheddar sauce can also be used. The main requirement is that it stay smooth enough to spoon or drizzle over the sandwich.

If you prefer an especially cheesy version, the amount can be doubled. That is one of the easiest ways to make the sandwich richer.

How to Make Slow Cooker Beef and Cheddar Sandwiches

The beauty of this recipe is that the slow cooker handles nearly everything. The most important steps are preparing the roast properly, giving it enough time to become tender, shredding it into the sauce, and assembling the sandwiches only when you are ready to eat.

Step 1: Trim and Place the Chuck Roast

Start with a 2 to 3 pound chuck roast. Trim away the larger pieces of excess fat before placing the meat directly into the slow cooker.

There is no need to brown the roast in a skillet first. This recipe is designed to stay simple from beginning to end.

Set the roast flat in the cooker if possible. That gives the seasonings and sauces an even surface to cover.

Once the meat is positioned, you can add the dry seasonings directly over the top. Keeping everything in one appliance is part of the appeal.

Step 2: Season the Beef

Sprinkle 2 teaspoons dried minced onion over the roast. Follow with 1 teaspoon Montreal steak seasoning.

Try to distribute both ingredients across the surface instead of leaving them in one concentrated spot. The seasonings will soften and blend during cooking.

There is no need to rub the roast aggressively. A simple even coating is enough.

The long cooking time will give the flavors plenty of opportunity to settle into the meat. This is why the preparation can remain so uncomplicated.

Step 3: Add Worcestershire and Arby’s Sauce

Drizzle 1 tablespoon Worcestershire sauce over the seasoned roast. Then pour the 1.5 cups Arby’s sauce across the top.

Do not stir everything together. Let the sauces remain over and around the beef as the slow cooker heats.

During cooking, the roast will release its own juices. Those juices mix naturally with the sauces and create the liquid that later coats the shredded meat.

Once the sauces are added, the main preparation is complete. Put the lid on the slow cooker and move to the cooking stage.

Step 4: Slow Cook Until Very Tender

Cook the roast on low for about 8 hours for the most fall-apart texture. If you need dinner sooner, cook on high for about 4 hours.

Try not to lift the lid repeatedly. Every time the slow cooker loses heat, the cooking process is interrupted.

At the end of the cooking time, check the roast with a fork. It should be tender enough to pull apart very easily.

If the meat still resists shredding, it has not reached that soft stage yet. The ideal result should practically fall into strands.

Step 5: Shred the Beef in the Slow Cooker

Use two forks to shred the roast directly in the slow cooker. Pull the beef apart into pieces small enough to pile easily onto a sandwich.

As you shred, mix the meat into the sauce and juices at the bottom. This is where much of the flavor is concentrated.

Continue until the beef is evenly coated. You want juicy shredded meat rather than dry strands sitting above the liquid.

Taste the beef once everything is combined. If you want more tang, additional Arby’s sauce can be stirred in at this stage.

Step 6: Prepare the Onion Rolls

Split the 6 onion rolls if they are not already cut. Toast them just until the cut surfaces become lightly golden.

This step helps the bread stay firmer under the moist beef. A completely soft roll can become soggy quickly once the filling is added.

Keep the rolls warm while you prepare the cheddar sauce. They should be ready at the same time as the beef.

Do not toast them so heavily that they become hard. You still want a soft sandwich with a little structure.

Step 7: Warm the Cheddar Sauce

Warm the 1 cup cheddar cheese sauce until it is smooth and easy to pour. Keep the heat gentle so the sauce remains creamy.

Stir as needed while warming. The goal is simply to bring it to serving temperature.

Keep extra cheese sauce ready if you plan to use more than the standard amount. A generous pour is part of what makes these sandwiches so satisfying.

Once the cheese is warm, move directly to assembly. The sandwiches are best when every component is hot.

Step 8: Build and Serve the Sandwiches

Pile the shredded beef generously onto the bottom half of each toasted onion roll. Spoon some of the sauce from the slow cooker over the meat if desired.

Pour the warm cheddar cheese sauce over the beef. Add the top half of the roll.

Serve extra Arby’s sauce on the side for drizzling or dipping. Bring the sandwiches to the table immediately while the beef and cheese are still hot.

Why You Don’t Need to Brown the Roast

Many slow cooker recipes begin with browning meat in a skillet, but this one does not require that extra step. The chuck roast can go directly into the slow cooker.

That saves time and reduces cleanup. It also keeps the recipe aligned with the set-it-and-forget-it style that makes it so useful.

The seasonings and sauces provide plenty of flavor during the long cook. There is no need to add another pan simply for the sake of browning.

This is one of the reasons the recipe works so well for busy mornings. You can have the slow cooker running within minutes.

Low Versus High Cooking Time

Cooking on low for about 8 hours is the preferred method when you want the roast to become especially tender. The longer, slower cook gives the chuck roast plenty of time to soften.

Cooking on high for about 4 hours is the faster option. It is useful when you start later in the day.

Both methods aim for the same result: beef that shreds easily with a fork. The texture matters more than following the clock blindly.

Check the roast at the end of the suggested time. If it does not pull apart easily, it needs additional cooking.

Why Toasted Rolls Make Such a Difference

The filling contains plenty of moisture from the beef, sauce, and cheddar. A toasted roll holds up much better under that combination.

Toasting also adds a small contrast in texture. The inside of the roll gets lightly crisp while the exterior remains soft.

Onion rolls work especially well because their flavor fits the rich beef. They are sturdy enough to support a generous sandwich.

Do not skip this step if you want the best structure. It only takes a few minutes and makes the finished sandwich easier to eat.

Adjusting the Tanginess

Extra Arby’s sauce can be added after the beef is shredded. This is the easiest way to make the filling tangier.

You can also serve more sauce at the table. That lets each person decide how much additional flavor they want.

Avoid pouring all the extra sauce into the slow cooker automatically. Some people may prefer the standard balance.

Serving it separately keeps the sandwiches customizable. It also works well for dipping.

Adding More Heat

A dash of hot sauce can be added when you want a spicier sandwich. This is an easy adjustment that does not change the basic method.

You can mix it into the shredded beef or add it to individual servings. The second option works better for groups with different spice preferences.

Another spicy variation is sliced jalapeños. Fresh or pickled jalapeños can be added with the beef before cooking.

They bring heat without replacing the tangy sauce flavor. The cheddar sauce still softens the spice.

Provolone Variation

Provolone can replace the cheddar sauce when you want a different cheese finish. Lay the cheese over the hot beef so it melts.

This creates a more traditional sliced-cheese texture rather than a pourable sauce. The sandwich feels slightly less like the standard Beef and Cheddar version.

Keep the slow-cooked beef exactly the same. The only change is the cheese component.

This variation works especially well when you prefer a stronger melted-cheese layer. The onion roll still pairs nicely with it.

Jalapeño Variation

Add sliced jalapeños to the slow cooker with the beef. Fresh or pickled versions can both be used.

The peppers cook alongside the roast and add heat to the final shredded mixture. They also bring another layer of flavor to the sauce.

Use the amount that suits your spice preference. The base recipe does not require them.

Keep the cheddar and rolls the same. The creamy cheese balances the hotter filling nicely.

Hoagie Roll Variation

Hoagie rolls can replace onion rolls. They create a longer, sturdier sandwich.

This option is useful when you want to pile on even more beef. The extra structure holds the filling well.

Toast the cut sides before assembly. The same anti-soggy principle applies.

The flavor will be different without the onion roll, but the sandwich still works well. The beef and cheddar remain the main attraction.

Ciabatta Variation

Ciabatta is another sturdy bread option. Its texture can handle juicy beef especially well.

Split and toast the bread before adding the filling. This helps the interior stay firm.

Because ciabatta can be more substantial than an onion roll, keep the beef portion balanced. You still want the sandwich to be easy to bite.

Use the same shredded beef, cheddar sauce, and extra Arby’s sauce. Only the bread changes.

Bell Pepper Variation

Sliced bell peppers can be added during the final hour of cooking. This gives them time to soften while still keeping some texture.

They add color and a mild sweetness to the beef. The peppers also make the sandwich feel a little more loaded.

Do not add them at the very beginning if you want more noticeable texture. The last hour is the recommended timing.

Keep the rest of the recipe the same. The peppers are simply an additional vegetable element.

Serving With Dill Pickles

Tangy dill pickles make an excellent side because their crisp texture cuts through the rich beef and cheese. They also bring acidity to balance the sandwich.

Serve spears or slices on the side. There is no need to put them directly on the sandwich unless you prefer that.

The cold pickle against the hot beef creates a nice contrast. It is one of the easiest sides to add.

This pairing works especially well for game day or casual dinners. It requires almost no extra preparation.

Serving With Coleslaw

Creamy coleslaw gives the meal a cool contrast. Its crunch works well beside the soft shredded beef.

Serve it on the side rather than inside the sandwich if you want the roll to stay firmer. This also lets people choose how much slaw they want.

The creamy texture connects naturally with the cheddar sauce. At the same time, the cabbage adds freshness.

This is a good side when the sandwiches are the main focus. It feels substantial without requiring another hot dish.

Potato Wedges on the Side

Crispy potato wedges make the meal even more indulgent. Their crunchy exterior pairs naturally with the saucy sandwich.

Extra Arby’s sauce can be served as a dip. That ties the side dish directly back to the main flavor.

Serve the wedges hot. They are best when their texture contrasts with the tender beef.

This is an especially satisfying game-day combination. It turns the sandwiches into a full comfort-food spread.

A Lighter Side Salad

A simple green salad with ranch dressing provides a lighter option. The fresh greens help balance the richness of the beef and cheese.

Serve the salad separately. That keeps the sandwich as the warm centerpiece.

Ranch fits naturally with the overall comfort-food style of the meal. It is simple without feeling unrelated.

This option is useful when you want something fresher on the plate. It also requires very little additional effort.

Make-Ahead Preparation

The shredded beef can be made ahead. In fact, the flavor can become even better after the meat rests in the sauce overnight.

Store the beef separately from the rolls and cheese sauce. This keeps the bread from becoming soggy.

When you are ready to serve, reheat the beef gently. Warm the cheese sauce separately and toast fresh rolls.

Assemble only at the last moment. That gives you the best contrast between soft beef, warm cheese, and sturdy bread.

Refrigerator Storage

Transfer leftover shredded beef to an airtight container. Refrigerate for 3 to 4 days.

Keep rolls and cheddar sauce separate from the beef. Storing assembled sandwiches will make the bread soften much more quickly.

The beef can remain in some of its sauce during storage. This helps preserve moisture.

When reheating, add more Arby’s sauce if the meat seems dry. A little liquid brings the texture back easily.

Freezing the Beef

Shredded beef can be frozen for up to 3 months. Freeze it without the rolls or cheese sauce.

Portion the beef into meal-sized amounts before freezing. That way, you can thaw only what you plan to eat.

Use freezer-safe containers or packaging that keeps the meat well protected. Keep some sauce with the beef so it stays moist.

Thaw the amount you need before reheating. Then prepare fresh rolls and cheese sauce for serving.

Reheating in the Microwave

Place the beef in a microwave-safe dish. Add a small splash of water if it looks dry.

Heat gently until warmed through. Stir during reheating so the temperature becomes more even.

Extra Arby’s sauce can also be added before or after heating. This restores both moisture and flavor.

Do not microwave the assembled sandwich if you want the roll to stay firm. Reheat the beef separately and build the sandwich afterward.

Reheating in a Skillet

Place leftover shredded beef in a skillet. Add extra Arby’s sauce as needed.

Warm over moderate heat until the meat is bubbling and hot. Stir occasionally so the sauce coats everything evenly.

This method is especially good when you want a little more control over moisture. You can add sauce gradually as the beef warms.

Once hot, spoon it onto freshly toasted rolls. Finish with warm cheddar sauce.

Using Leftover Beef on Nachos

Leftover shredded beef can be used as a topping for nachos. Its tangy sauce gives the chips plenty of flavor.

Warm the beef before adding it. Keep the pieces small enough to distribute across the nachos.

This is an easy way to make leftovers feel like a different meal. You do not need to turn every batch back into sandwiches.

Use the beef within the same refrigerator storage window. Reheat only what you plan to eat.

Using Leftover Beef on Baked Potatoes

Baked potatoes are another good base for leftover beef. Spoon the warmed shredded meat over a hot potato.

The beef sauce works naturally with the soft potato. Cheddar sauce can also be added if desired.

This creates a hearty second meal without requiring another roast. It is especially useful when only a small amount of beef remains.

Keep the rolls for another meal. The leftovers become something entirely different.

Frequently Asked Questions

Can I Use a Different Cut of Beef?

Chuck roast is the preferred choice because it stays tender and juicy during the long cooking time. Its texture also makes it especially easy to shred.

Sirloin can be used in a pinch, but it does not shred as beautifully and may not stay as juicy. Lean cuts are better suited to faster cooking methods.

Do I Need to Brown the Beef First?

No. Place the chuck roast directly into the slow cooker.

The recipe is designed to stay simple. The seasonings and sauces provide enough flavor during the long cook.

Can I Make the Beef Ahead?

Yes. Cook, shred, and refrigerate the beef in its sauce.

The flavor can improve after resting overnight. Reheat it gently and assemble the sandwiches fresh.

How Do I Keep the Beef From Drying Out?

Keep some sauce with the shredded meat during storage. Extra Arby’s sauce can also be added during reheating.

A splash of water or beef broth can help if the beef looks dry after refrigeration. Warm it gently rather than overheating it.

Can I Cook the Roast on High?

Yes. Cook for about 4 hours on high.

For a slower method, cook for about 8 hours on low. Low is the preferred option for especially tender results.

Can I Freeze the Shredded Beef?

Yes. Freeze the beef without rolls or cheese sauce for up to 3 months.

Portion it into meal-sized amounts before freezing. This makes thawing much easier.

Can I Use a Different Roll?

Yes. Hoagie rolls and ciabatta both work well.

Toast whichever bread you choose before adding the beef. A lightly crisp interior helps protect it from the sauce.

Can I Use a Different Cheese?

Yes. Provolone is a good alternative.

Melt it over the hot beef instead of using the pourable cheddar sauce. The finished sandwich will have a different style but will still work well.

The Sandwich That Makes Busy Days Easier

I think the best slow cooker recipes earn their place by making dinner feel easier without making it feel boring. These Slow Cooker Beef and Cheddar Sandwiches do exactly that for me.

There is something especially satisfying about putting the roast into the cooker in the morning and knowing most of the work is already finished. By evening, the kitchen smells like dinner even though I have barely touched the stove.

The first thing I always notice is how soft the beef becomes. A couple of forks are enough to turn the entire roast into juicy strands sitting in that tangy sauce.

Then I toast the onion rolls, which takes only a few minutes but changes the whole sandwich. That lightly golden surface is exactly what the bread needs before the beef and cheese arrive.

The cheddar sauce is always the moment when the meal goes from practical to indulgent. Once it starts running over the shredded meat, nobody at the table is thinking about how little work dinner actually required.

Some nights I keep the sandwiches completely classic. Other times I add jalapeños, switch to provolone, or use a sturdier roll simply because that is what I have.

Leftovers are another reason I keep coming back to this recipe. The beef is just as useful the next day on another sandwich, nachos, or a baked potato.

I also appreciate that it works so well for groups. Game day, a casual family dinner, or a busy weeknight can all use the same slow cooker full of beef.

The recipe never asks for a complicated technique. It only asks for good timing, a chuck roast, flavorful sauces, and enough patience to let the slow cooker do what it does best.

That is why these Slow Cooker Beef and Cheddar Sandwiches have become such a reliable comfort-food favorite in my kitchen. They give you tender beef, tangy sauce, warm cheddar, and a toasted roll with hardly any hands-on work, which is exactly the kind of dinner I want waiting at the end of a long day.

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Slow Cooker Beef and Cheddar Sandwiches

Tender shredded beef, savory seasoning, tangy Arby’s sauce, and creamy cheddar cheese sauce come together in these easy Slow Cooker Beef and Cheddar Sandwiches. Served on onion rolls, they make a hearty American-style main dish with plenty of rich, comforting flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Course: Main Dish
• Cuisine: American
• Servings: 6 sandwiches
• Calories: 450 kcal

Ingredients

For the Slow Cooker Beef

• 2–3 pound chuck roast
• 2 teaspoons dried minced onion
• 1 teaspoon Montreal steak seasoning
• 1 tablespoon Worcestershire sauce
• 1 ½ cups Arby’s sauce plus more for topping

For the Sandwiches

• 1 cup cheddar cheese sauce Ricos brand recommended
• 6 onion rolls

Instructions

Step 1: Add the Beef

Place the chuck roast in the slow cooker.

Arrange it so it sits evenly in the bottom.

Step 2: Season the Roast

Sprinkle the dried minced onion and Montreal steak seasoning over the beef.

Add the Worcestershire sauce.

Step 3: Add the Arby’s Sauce

Pour the Arby’s sauce over the chuck roast.

Coat the beef evenly before cooking.

Step 4: Slow Cook Until Tender

Cook on low for 8 hours or on high for 4 hours.

Continue cooking until the beef is tender enough to shred easily.

Step 5: Shred the Beef

Shred the cooked beef directly into the sauce.

Mix well so the meat is evenly coated.

Step 6: Build the Sandwiches

Divide the shredded beef among the 6 onion rolls.

Top each sandwich with cheddar cheese sauce.

Step 7: Finish and Serve

Add extra Arby’s sauce on top if desired.

Serve the sandwiches while the beef and cheese sauce are warm.

Notes

• Use leftover beef for other meals.
• Adjust seasoning to taste.

Serving Suggestions

Serve Slow Cooker Beef and Cheddar Sandwiches warm on onion rolls with plenty of cheddar cheese sauce. The tender shredded beef and tangy Arby’s sauce create a rich filling that pairs naturally with the creamy cheese.

This recipe makes 6 sandwiches and works well as a filling lunch or dinner. Add extra Arby’s sauce on top if you want a stronger savory-sweet finish.

Leftover beef can also be used for other meals.

Storage

Keep leftover shredded beef with its sauce until ready to use again.

Beef Tip

Use a 2–3 pound chuck roast.

Cook until tender enough to shred easily.

Seasoning Tip

Use 2 teaspoons dried minced onion and 1 teaspoon Montreal steak seasoning.

Adjust the seasoning to taste if desired.

Worcestershire Tip

Add 1 tablespoon Worcestershire sauce before slow cooking.

Arby’s Sauce Tip

Use 1 ½ cups Arby’s sauce during cooking.

Keep additional sauce for topping the finished sandwiches if desired.

Slow Cooker Tip

Cook on low for 8 hours or high for 4 hours.

Cheese Sauce Tip

Use 1 cup cheddar cheese sauce.

Ricos brand is recommended.

Roll Tip

Serve the beef on 6 onion rolls.

Serving Tip

Top each sandwich with cheddar cheese sauce and extra Arby’s sauce if desired.