Beef and Cheddar Sandwich

There’s a moment when the steam from warm cheddar sauce curls into the air, meeting the roasted, slightly peppery scent of thinly sliced beef — and that moment is irresistible. This Beef and Cheddar Sandwich balances rich, creamy cheese sauce with tender roast beef and golden-toasted buns to create something simultaneously comforting and boldly savory. Each bite offers the silkiness of melted cheddar, the satisfying chew of warm roast beef, and the little crunch of a perfectly toasted roll; it’s the kind of sandwich that feels like a hug you can eat.

Serve it on a rainy afternoon, at casual weekend gatherings, or as a hearty quick dinner when you want something special without fuss. If you enjoy robust beef recipes, you might also like our take on a classic beef and broccoli for another bold-flavored weeknight option.

At a Glance

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 sandwiches
Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (1 sandwich). Values are estimates calculated using USDA FoodData Central entries and rounded; actual values will vary by product brands and portion sizes.

Calories: ~830 kcal
Protein: ~53 g
Carbohydrates: ~37 g
Fat: ~52 g
Saturated Fat: ~26 g
Fiber: ~2 g
Sodium: ~1,600 mg (highly variable depending on roast beef and bun choice)

Notes:

These numbers are estimates. High sodium is the main concern — deli/cured roast beef and aged cheddar contribute most of it. For guidance on sodium and healthy eating, consult resources from the CDC or the USDA.
If you need lower calories or sodium, see substitutions in the recipe and variations below.

Perfect For…

This sandwich shines when you want comfort with character. It’s perfect for:

Cozy weeknight dinners when you crave warm, satisfying food.
Casual parties or game-day platters — slice into smaller portions and serve family-style.
Quick weekend lunches that feel indulgent but come together fast.
It’s a nostalgic, social dish: cheesy, meaty, and meant to be shared.

How to Make Beef and Cheddar Sandwich

Ingredients:

8 oz (about 226 g) roast beef, thinly sliced
1 cup (about 113 g) shredded sharp cheddar cheese
1/2 cup (120 ml) whole milk (or 2% for a lighter sauce)
2 tablespoons (28 g) unsalted butter
1 tablespoon (8 g) all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Salt, to taste (start light; cheddar and beef add salt)
Black pepper, to taste
2 sandwich buns (soft brioche or classic hamburger rolls work well)
2 tablespoons BBQ sauce (optional)

Optional ingredients and substitutions:

Use reduced-fat cheddar or part-skim mozzarella to lower fat.
Swap milk for unsweetened almond milk for a lighter but slightly different flavor (may be slightly less creamy).
For a smoky twist, add 1/2 teaspoon smoked paprika to the cheese sauce.
Use ciabatta or kaiser rolls for more texture; gluten-free buns are fine to make it gluten-free.

Method — step-by-step:

Lightly toast the sandwich buns in a toaster or under a broiler until golden; set aside.
In a small saucepan, melt butter over medium heat. Stir in flour and cook, whisking, for 1 minute to form a roux.
Slowly whisk in milk, stirring constantly until the mixture thickens and becomes smooth (about 2–3 minutes).
Reduce heat to low and add shredded cheddar, onion powder, garlic powder, a pinch of salt, and black pepper. Stir until the cheese melts and the sauce is silky. Taste and adjust seasoning.
Warm the sliced roast beef in a skillet over low heat for 1–2 minutes, or steam briefly with a lid on the skillet to take the chill off without overcooking.
Spread BBQ sauce on the bottom bun (if using). Layer half of the warmed roast beef onto each bottom bun.
Spoon the cheddar sauce generously over the beef, covering evenly, and top with the bun halves.
If you like everything melded together, place the assembled sandwiches under a broiler for 1–2 minutes to meld and warm through — watch closely to avoid burning.
Press the sandwich gently, slice in half if desired, and serve immediately with your favorite side.

Practical tips:

Whisk the milk in slowly to avoid lumps when making the sauce.
Keep heat moderate so cheddar melts smoothly; too-high heat can make the sauce grainy.
If the sauce becomes too thick, whisk in a splash more milk to loosen it.
Warm the beef gently — you want it hot but not dry. For leftover roast beef, steaming in a skillet with a tablespoon of water works well.

Best Pairings

Classic sides: kettle chips, French fries, or sweet potato fries for a casual meal.
Lighter sides: a crisp green salad with vinaigrette or a simple coleslaw to cut through richness.
Drinks: an amber ale or a dry hard cider pairs nicely with the cheddar’s richness; for nonalcoholic choices, iced tea or a fizzy lemonade brightens the palate.
Presentation tip: slice the sandwich on a diagonal and serve on a wooden board with a small ramekin of extra cheddar sauce or pickles.

Shelf Life & Storage

Food-safety friendly guidelines (follow USDA/CDC recommendations):

Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours (1 hour if ambient is above 90°F/32°C).
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. For best texture, keep sauce separate from buns if you plan to reheat.
Freezer: You can freeze components (sauce and beef separately) for up to 2 months. Freezing a fully assembled sandwich will change bun texture; if you do freeze whole, wrap tightly and consume within 1 month for best quality.

Reheating:

Reheat filling gently in a skillet and warm buns in the oven or toaster, then assemble fresh for the best texture.

Chef’s Advice

Choose your beef wisely: thin-sliced roast beef labeled “roast” or freshly carved roast will taste less salty than deli-style cured beef. For the juiciest result, buy a roast, cook to medium-rare, then thinly slice. For quick prep, good-quality deli roast beef works fine. For more techniques and gravy-style ideas, see this helpful piece on beef tips and gravy.
Cheese choice matters: sharp cheddar gives the best tang and melting behavior; avoid pre-shredded cheese with anti-caking agents if you want the silkiest sauce.
Texture cues: the sauce should coat the back of a spoon — if it’s too runny, simmer briefly; if grainy, reduce heat and stir vigorously while adding a small splash of milk.

Fun Flavor Ideas

Smoky BBQ Cheddar: Add 1/2 teaspoon smoked paprika to the cheese sauce and use a smoky BBQ sauce on the bun.
Italian-style: Swap cheddar for provolone, add sliced roasted peppers, and spread pesto on the bun.
Vegan version: Use thinly sliced seitan or smoked, marinated jackfruit as the “beef,” vegan cheddar shreds and plant-based butter and milk for the sauce, and a gluten-free bun if needed.
Lighter version: Use low-fat milk, 2 tablespoons reduced-fat cheddar, lean roast beef, and whole-grain buns to reduce calories and saturated fat.

Frequently Asked Questions

Q: Can I make the cheddar sauce ahead?
A: Yes — make it up to 3 days ahead and store in the fridge. Rewarm gently over low heat, whisking in a splash of milk if it’s thickened.

Q: My cheddar sauce turned grainy. How do I fix it?
A: Remove from heat and whisk in a small amount of warm milk slowly; avoid overheating the cheese and use moderate heat.

Q: What’s the best bun to use?
A: A soft brioche or classic hamburger roll soaks up sauce without falling apart; ciabatta gives a chewier texture.

Q: How can I reduce sodium?
A: Use freshly roasted beef (not cured/deli), choose a lower-sodium cheese or reduced-sodium cheddar, and use low-salt buns.

Q: Can I make this gluten-free?
A: Yes — use a gluten-free bun and a gluten-free flour (like rice flour or a 1:1 gluten-free blend) for the roux.

Conclusion

Warm, indulgent, and unpretentiously delicious, the Beef and Cheddar Sandwich is a keeper for comforting weeknights and communal meals alike. Try the basic recipe, then play with the variations to match your pantry and tastes — and if you loved learning this approach, you might enjoy a quicker copycat version of a classic at Zona Cooks or a slightly different roast beef-and-cheddar interpretation at The Cozy Apron: Zona Cooks copycat Arby’s Beef and Cheddar and Cozy Apron: Roast Beef Sandwich with Cheddar Sauce.

If you make this sandwich, please share your photos and tweaks — I love seeing how readers make recipes their own.