ARBY’S™ BEEF ‘N CHEDDAR SANDWICH Jan 17 Written By Leena Ahmed https://www.youtube.com/shorts/iagBT8g-xpk PrintARBY’S™ BEEF ‘N CHEDDAR SANDWICH Yield 4 Prep time24 HourCook time15 MinTotal time24 H & 15 MIngredients2 pounds bone-in ribeye steak2-3 tsp Kosher salt1-2 tsp Black pepper4 onion rollsCheese sauce:2 Tbsp butter2 Tbsp flour2 cups milk, cold2 cups sharp cheddar cheese, gratedSalt to taste2 tsp smoke paprika2 tsp chipotle chili powderArby’s™ Sauce:1 cup ketchup1/4 cup Worcestershire1 tsp liquid smoke2 Tbsp apple cider vinegar2 tsp garlic and onion powder1-2 Tbsp honey or sugar1/4 cup waterInstructionsPat the meat dry with paper towels, place on a baking sheet lined with a wire rack, then generously cover with salt. Press the salt into the meat with your hands. Put the steak in the fridge (uncovered) overnight and up to 24 hours.Preheat oven to 450F. Take the meat out of the fridge about 30 minutes before cooking. Season generously with pepper. Bake at 450F for 20 minutes, then turn the heat down to 300F until cooked to your desired temperature. Rare: 120 F / Medium Rare 130 F / Medium 140 F / Medium Well 145 FTo make the cheese sauce: Add butter to a sauce pan and heat on medium heat until melted. Add the flour and whisk together for about 30 seconds. Slowly whisk in the milk until it thickens. Lower the heat, then add your cheddar cheese. Turn off the heat and keep whisking until the sauce is velvety smooth. Add paprika and chili powder and stir to combine.In a medium sized bowl combine ketchup Worcestershire sauce, liquid smoke, vinegar, honey, garlic (or onion) powder. Whisk that together, thin out using water. Pour into a squeeze bottle for easy application.Thinly slice meat and set aside. Slice the bun in half lengthwise and toast. Place thinly sliced beef on the bottom half. Add a generous amount of your cheese and Arby's sauce. Top with the other half of the bun and enjoy every last bite!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeat Leena Ahmed
ARBY’S™ BEEF ‘N CHEDDAR SANDWICH Jan 17 Written By Leena Ahmed https://www.youtube.com/shorts/iagBT8g-xpk PrintARBY’S™ BEEF ‘N CHEDDAR SANDWICH Yield 4 Prep time24 HourCook time15 MinTotal time24 H & 15 MIngredients2 pounds bone-in ribeye steak2-3 tsp Kosher salt1-2 tsp Black pepper4 onion rollsCheese sauce:2 Tbsp butter2 Tbsp flour2 cups milk, cold2 cups sharp cheddar cheese, gratedSalt to taste2 tsp smoke paprika2 tsp chipotle chili powderArby’s™ Sauce:1 cup ketchup1/4 cup Worcestershire1 tsp liquid smoke2 Tbsp apple cider vinegar2 tsp garlic and onion powder1-2 Tbsp honey or sugar1/4 cup waterInstructionsPat the meat dry with paper towels, place on a baking sheet lined with a wire rack, then generously cover with salt. Press the salt into the meat with your hands. Put the steak in the fridge (uncovered) overnight and up to 24 hours.Preheat oven to 450F. Take the meat out of the fridge about 30 minutes before cooking. Season generously with pepper. Bake at 450F for 20 minutes, then turn the heat down to 300F until cooked to your desired temperature. Rare: 120 F / Medium Rare 130 F / Medium 140 F / Medium Well 145 FTo make the cheese sauce: Add butter to a sauce pan and heat on medium heat until melted. Add the flour and whisk together for about 30 seconds. Slowly whisk in the milk until it thickens. Lower the heat, then add your cheddar cheese. Turn off the heat and keep whisking until the sauce is velvety smooth. Add paprika and chili powder and stir to combine.In a medium sized bowl combine ketchup Worcestershire sauce, liquid smoke, vinegar, honey, garlic (or onion) powder. Whisk that together, thin out using water. Pour into a squeeze bottle for easy application.Thinly slice meat and set aside. Slice the bun in half lengthwise and toast. Place thinly sliced beef on the bottom half. Add a generous amount of your cheese and Arby's sauce. Top with the other half of the bun and enjoy every last bite!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeat Leena Ahmed
