Having been a shift manager, they use "red ranch" (similar to French dressing) on the bottom and heated canned cheese sauce served through a pump on the top. In my opinion they each individually are not good, but together on the sandwich they make it taste great. The "roast" is ten or five pounds (don't precisely remember, it was 20 years ago) it is normally cooked for around 4 hours. The normal roast is actually composed of binder and stew meat size chunks of beef, that's why if you look at the slices of roast beef on the sandwich they don't have grain showing all the way through, but no fat layer like on real roast. The regular beef n cheddar come with 3 Oz of meat. The standard for how thin the meat is sliced is you should be able to read the writing on the wrapping through the slice. The slicer uses a gold plated blade to slice the meat that thin and still leave it a slice and not shredded crumbs. It should be 4 slices per 1 once translating into 12 slices on one sandwich if sliced on a properly calibrated slicer, that said most often they don't stay that calibrated for long and the norm slags down to 3 slices per once or 9 slices per sandwich. But either way 3 onces is the standard portion to be weighted out on the scale. The onion bun is toasted. I worked there 5 years and initially the bun was buttered with a butter wheel turning in melted butter, but the new quicker toast we got didn't use the butter wheel to toast.
There was one located on the way home from work, (long since closed), and I'd say I'd been there 4-5 times as a craving need to eat my feelings thing. Always ordered the medium bnc with double extra cheese.. curly fries, of course, and I must say I enjoyed their horsey sauce as well. It tastes a LOT better than it looks and who can resist an onion bun? 🤷♀️No shame at all
The fact they were oblivious to the "red ranch" kind of drove me nuts watching this. Arby's sauce is completely different. I worked at Arby's in high school and you're spot on with everything you said here.
In Michigan, it's also known as "Catalina" dressing. At my local Arby's, I would order a regular Beef n Cheddar. I'd ask them to substitute the bun with an onion bun, then add Catilina dressing, then add cheddar sauce. They would charge me 25 cents for the cheese and not even realize they just made me a beef n cheedar for about $1.50 less.
Had to pause the video at the 2 minute mark and come check to see if anyone else caught that. Arby's Sauce is SO different from Red Ranch! And yeah, the cheese is pumped out of a can, not melted slices.
Getting the color of red that the roast beef is advertised as is extremely hard to do. If we get that color red, customers typically say the beef “isn’t cooked” so we are basically forced to cook it well done
That and in some areas, in the United States at least, the County Health codes for fast food resturants (which arby's is) forces them to be well done from the Temperature requirements. (edited for grammar)
Yeah. You would only be able to get that in the center. When I worked at Arby's in the late 90s, the roasts, if you could call them that (looked like a giant hamburger patty when raw) we cut them in half and put one half on the slicer and the other half wrapped in foil in a warmer. The half that stayed in the warmer would always lose all pink.
@@dlee4262 That's nowhere near raw, that's rare-medium-rare. Rare is even redder, and "Blue In The Middle" the meat actually still has a purplish tint. A properly done Blue In The Middle steak is delicious and completely safe for human consumption, I'd never get it on a date, but if I'm out with the boys I'll order one, but I'll keep it pointed towards me because it gets looks
I remember when Arby's first opened in my hometown, many years ago, you actually did get about one and half times more meat than what you get now. They weren't all flattened out and were tasty sandwiches. Then, when they introduced Beef N' Cheddar they were still like that, lots of meat, not flat but over the years....well, like so many fast food joints, it ain't what it used to be. Keep in mind this was 1964 I was 10 and pretty much all fast food was better then, yes, I'm old lol.
His probably wasn't flattened out either unless it was from one of the few horribly run arby's left. They no longer have the big montana on the menu, but a half pounder is on as its replacement.
Sam yours definitely looks 1000% better but I have never gotten a sandwich from Arby's that looked as bad as the one you got. I remember when I was a kid (I'm 56 now) we'd go into Arby's and there was a huge piece of mid rare beef on the counter and they would slice the meat off right in front of you, ahhh the good old days. Keep up the great work 👍
I made this last night and it was ah-mazing! I cooked the roast in my instant pot because I didn't have time to cook it any other way. Who needs Arby's when you have Sam the Cooking Guy! Thanks for another awesome recipe!! The whole family devoured it!
I did a knockoff Crunchwrap Supreme the way I would order it from the Bell and another that went into business for myself and pimped it out like Sam's videos.
Absolutely right. Weissman sometimes changes the whole thing in the 'but better' series. I love his recipes, don't get me wrong, but occasionally I wonder why they even compare it, if they are just cooking something else entirely. Your technique and care should be better not dunking on them with 10 ingredients. No shit your filet mignon is better than a luke warm hoof.
@@danknasty5220 IDK how much more I could agree. I wipe off that red vomit tasting sauce and load it up with regular Arby's packet sauce. Maybe a sploosh of horsey
It's because you aren't a RU-vid personality that fucks with the food to make a thumbnail that drives views. If Sam posted what the average Arby's beef and cheddar looked like no one would give a fuck because they'd know that it'll take way more than 5 minutes to make something as good
Having worked at Arby's for more than 20 years... Yes.. It is basically Catalina. Red Ranch is totally different from Arby's sauce. And it's honestly essential for a standard beef n cheddar in my opinion.
I worked at Arby’s in Long Beach CA from ‘87-90… The special sauce was called Ranch sauce in gallon jug, which was like French dressing. Sweet. “Arby’s Sauce” is the packet sauce. Which is Kinda Spicy Tangy. Then there is Horsey Sauce. A packet. A horseradish, for old people, back when I was 17.
I remember Arby’s in the late 60s. The roast beef used to be cooked front of store in a glass rotisserie and sliced to order. It was an actual roast and man was it good! Somewhere along the way they switched to some pressed beef product that barely resembles the original product.
Max and Sam, you should totally make a montage video of all the times Sam has cut and burned himself, and regretted taking bites of extremely hot things. Lmao 😂
And ... for a little less painful moments... throw in allllllll the whole paper towel mouth wipes PLLLLLEEEEEESSSESSEEE! !!!! SO FUNNY AND AWESOME! !!! !
It's not Arby's sauce on the beef and cheddar. I know it looks like it, but it's not. At the restaurant it is called Red Ranch, and is much sweeter then the Arby's sauce. You have to ask for it by name if you want extra. I can't wait to try this recipe though! :-)
"look me im comparing one sandwich that I made once in my kitchen with fresh ingredients and all the time in the world versus one out of hundreds a fast food chain makes, look how equal this comparison is! Super objective, not biased for a second"
I was going to comment something similar! Not to mention the cost difference between the two sandwiches! He prolly made a $10-15 USD starting unit price(conservatively!), while Arby's is what, $4?
I worked at Arby's twice when I was younger. The cheese sauce comes from a huge can and the Sauce on the bottom is a Red Ranch sauce. Yummy when there is enough to actually taste. I like Arby's Beef n Cheddar. I'm sure homemade is better but I'm not looking to cook a whole freakin roast just to eat one now and again.
Its always interesting seeing how other fast food/resturaunts in different places do things his beef and cheddar looks like its half of what mine are he is right about the sauce though mine dont have much either
That depends upon where you're from in the country for the sauce. For a while there was only the cheese sauce on it if you ordered it to eat at Arby's because you could put as much of the other on it as you wanted.
There website has always said it comes with red ranch. Sometimes it's literally a spec. But you have to ask for extra because they don't stock it in the condiments in the lobby.
The beef n cheddar is the best thing on the menu and it's all because of the red ranch. I heard from someone on reddit that catalina dressing + ranch gets you pretty close
@@AnthonyLoPrimo There is Arby's Sauce and Red Ranch. Two different things. Arby Sauce comes in packets and is not on any of the sandwiches as made by the restaurant. Customer ads it afterwards.
@@AnthonyLoPrimo I work at Arby’s. Everyone thinks it’s Arby’s sauce but it’s actually red ranch. It has never been called Arby’s sauce. Arby’s customers are just dumb
I often make beef & cheddar sammiches at home. I buy those big onion buns and use the Frito Lay mild cheddar sauce, deli roast beast and, of course, a honey French to mock the red ranch sauce that Arby's uses. Western dressing also works, but who can find that stuff these days? The red stuff on beef & cheddar isn't the Arby's sauce out of a packet, but rather a red ranch. A friend of mine, who used to work at Arby's, can confirm that. If you ask for "extra red sauce" for the beef & cheddar, you don't get the Arby's Sauce packet... you actually get some of that red ranch in a small plastic container.
Whoa , slow down fellas ...... Arby’s executives don’t want to pay actual money to make their sandwich look better, they need new cottages in the hamptons
Since only the drive-up is open here, and I don't drive... (I usually order take-away and eat at home, and I live just a couple blocks down the street from an Arby's)
@@scottwade3904 I live pretty close to the center of town, there's an Arby's, a Burger King, a Tim Hortons and a McDonald's within walking distance, and a bus will get me to Taco Bell, Mighty Taco, KFC, or Wendy's. I'm probably lucky though.
Many years ago, I worked as an Assistant Manager at Arby's. Your video is great as always, but please know the bottom sauce that is used is not their Arby's Sauce. (Even though it is red), it is known as their "ranch sauce." What is in it, I'm not sure, but it is Not the same as the Arby's sauce you were trying to duplicate. Great videos as always. Thank you for all you do. You are wonderful and have inspired me to start cooking again (started during the Pandemic beginning).
Used to work at Arby’s. The red sauce for the BC’s were a Red Ranch sauce. Catalina/French dressing. 3 ounces of beef sliced thin enough to read through, and cheese sauce that you’d get at a sports arena for nachos. The beef was cooked to 140 internal temp to avoid food poisoning. Also removed all flavor. They look nicer before getting wrapped up.
If you want classic beef n cheddar. The sauce on the sandwich is a french dressing. The cheese is a cheddar that is liquid. As for the beef, take some top round and diced it up and add salt then form it into a loaf and roast it in an oven to about 135 degrees. Last time I heard they are using a heat safe cooking bag and dry electric heat. The length depends on when its cooked. Morning beef is typically cooked over night at a lower temp with afternoon and evening beef cooked at a higher temperature for about 3 hours. When I started it was 200 degrees for 3 hours in a convection oven. The bun is your local bakery onion bun. In my area the largest bakery supplies them which is identical to the Onion buns sold in grocery stores. As for toasting yes Arbys does so without using butter which has changed since they did back in the day. As for Arbys Sauce that is a BBQ sauce and is a vinegar based. If you ask for BBQ sauce they will give you the Molasses Based BBQ Sauce. For assembly the beef should not have many air holes in it so pressing it will help compressing it. As for slicing it, we used to call it a 10-10 which is 10 passes of the automatic slicer will push the beef 10mm. Now they want 4 slices to weigh 1 ounce so in theory you should have 12 slices of beef on the classic as they have moved away from those slicers to whatever they are using now. For those wonder why the diced meat and not a whole cut that is so they can get uniform loaves of 10 pounds of beef, well 10.5 pounds. The Meat is actually more shredded than diced but I dont know how to get that done. And yes Arbys uses top round in their roast beef. It should not be ground in any manner. That is not the processing that they do. The only seasoning they do is add salt. When it comes into the stores it was in slender boxes with 4 loaves to a case frozen. We would thaw the beef for about 2 days and get 2 days to use it. I could more stories about Arbys but then again its been a few years so not sure what their current systems are exactly.
I used to work at Arby’s and they have a double and a half pound of the beef and cheddar that’s why the picture looked like it had so much more meat and the slicer can be adjusted and you can ask for it to be thicker roast beef
Should've made red ranch sauce for it, makes the whole arby's experience. You'd think for this big of a channel they'd have atleast googled what's on the actual sandwich.
I hate the crappy cheeze whiz on Beef and Cheddar, but I love the Red Ranch Sauce. I usually order the Half Pound Roast Beef Sandwich and a side of Red Ranch Sauce. Better experience. I do miss the Big Montana, though.
Back when I worked at Arby’s as a kid (mid 80s), I would swear the bottle that sauce came in said french dressing. The copycat recipes I’ve seen look similar to french dressing as well. Definitely don’t remember it being called red ranch sauce like it is today.
@@moebiusk9085 Not sure about the 80s. The current sauce is definitely not French Dressing. But, It was the 90s before I had the gumption to ask for a side of "the sauce on the beef and cheddar". They told me then it was called "Red Ranch" and I've ordered it as a side at many Arby's locations all over then country since.
Part of what makes a beef 'n cheddar what it is is the mixture of the red ranch and cheese sauce. IMO, he f'd up not getting that right. He made a classic roast beef with a side of cheddar and Arby sauce. That's *NOT* a beef 'n cheddar.
You have no idea just how many people call it Arby's sauce lol I used to work backline at Arby's for 5 years and I had a headset to listen to orders. So many people said "I want the beef n cheddar with no Arby's sauce on the bottom" it always grinded my gears bc I knew it was red ranch and that there was a huge difference in taste between the two sauces. Every single day, 9/10 people called it the wrong sauce. I haven't worked there in a couple years now so to hear this guy call it that ended up making me chuckle a bit since I'm not having to hear it everyday anymore
the word that came to mind when you showed the Arby's original? _FLACCID._ YOUR version on the other hand, looked PHENOMENAL. Also props on the Japanese mayo. Just discovered this stuff recently, it's quite lovely!
I worked at Arbys a long time ago and was hooked on the Beef N Cheddar sandwich, one time eating three of them in one sitting, and back then, I was a skinny 5'10 135lbs. By the way, the red sauce on the BnC is not Arbys sauce, it's a french dressing that gave the sandwich an amazing sweetness with that meat and cheddar sauce, and the onion bun is pivotal! I don't eat fast food anymore, but I still sometimes am tempted to get one of these for old time's sake!
Okay, let's do this fast and easy. Onion buns✅Packages of pre cooked deli roast beef✅Squeeze soft cheddar✅Bullseye BBQ mesquite✅Nuke beef on plate, assemble sandwich, complete sandwich 20 seconds on high, ready to eat. His time👉🏻🤓hours and hours, propane ain't cheap. My time 👍🏻5 minutes🔽YUM! The Cooking Chick 💖 strikes again 🍔
I must’ve been sending out some psychic beef n cheddar vibes into the universe because my husband and I were talking about making these ourselves too! 🤯
Oh my gosh!…so many delicious recipes/foods!!! I can’t wait to try many of these dishes as I can 🤗. Thank you for taking time to share how to make many of these delectable meals
@@AB-bo5fz No, unless you ask them to use Arby's sauce instead (which I'm sure they will happily do) its always been Red Ranch on the Beef n Cheddar. Look it up on thier website. Get one and just taste the sauce. It's sweet. Not like the Arby,s sauce at all.
@@deadmeat1240 another person who doesn't understand that not everything happens the same way everywhere just because it convenient for them to believe so.. must be hard being the center of the universe and have everything revolve around you.. It's like meeting a god.. my life is now complete... I can die happy... I think I threw up a little in my mouth just from encountering you.. only one of the past four statements is true.. wanna guess which one?
Best Christmas dinner ever! Wife bought a rib-eye roast and had planned to cook it in the oven, freak storm came up and knocked the power out. I threw it on the grill and i don't believe a word was said at dinner because nobody wanted to stop eating it was so good! Tradition Now!
The very first time I had an Arby's was in Qatar about 13 years ago, and it DID look like their instagram photo - and tasted just as good as it looked.
American cheap ingenuity had not reached out internationally yet. I said in another comment I would rather pay $1 to $2 more for a better quality experience. Fresh, nice bun with much more toasted onions on top. Just call it The Colossal. Do you remember in USD what you paid?
So many people get that wrong when trying to recreate this. It kinda tastes like the Polynesian sauce from Chickfila so I bought that for my homemade version.
Sam, back in the day when the first Beef & Cheddar was born, Arby's did not use the Arby's Sauce on the sandwich. They used Russian Dressing. Nowadays they have changed it a bit to be a little thinner but still has the same sweetness. They now call it Red Ranch. Maybe the Ranch in the name comes from the Western/Cowboy theme. Nonetheless, it's gooooood! Thanks.... from Louisville, KY, I enjoy your videos! Bruce Loeffler
I've had a weak n cheddar that bad, that's why I've started calling them that and haven't eaten one in years. That shit is demoralizing when you get the thing that place is none for and they fucked it up so bad.
'Like a doctor doing a rectal...' I watch these videos for two reasons: These comments, and the possibility you are going to cut a finger off.... Oh... And the priceless parlay with 'The Boys'...
That lookes amazing! How can fast food outlets get away with delicious looking images, only to be given something that looks nothing like it? Love your channel.
We don't have Arby's in Australia but I would LOVE to try it. This video actually had me salivating. Especially when you were cutting the roast. Although I prefer my meat cooked a little more, I would definitely take a bite of this. YUM!!!
Hi Sam, love your channel! I think a great idea for a regional dish would be the Francesinha sandwich, which is a very popular sandwich in Portugal! It is a BEAST!!! of a sandwich which fits the other videos you’ve done.
I moved out on my own for the first time to a city in Northern Alberta. I had limited funds to work with until I got my first paycheque. Arby’s had beef n cheddars on for 35 cents each. So I bought 25 of them, and ate them for breakfast lunch and dinner for 4 days in a row 😂.
