Making Arby's BEEF 'N CHEDDAR at home | Sous Vide Everything

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat, while ground beef is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious, while white bread is often cheaper.

Show a cross-section of an Arby's roast beef sandwich, noting the meat, cheese, and sauce.

Describe the taste of the Arby's sandwich, emphasizing the tenderness of the meat and the sweet sauce.

Introduce the eye round roast as the meat choice, explaining its flavor despite being a tough cut.

Season the roast with salt, ensuring all edges are well-seasoned.

Apply guga's barbecue rub to the roast, ensuring even coverage.

Smoke the roast at 180 degrees Fahrenheit for 2 hours.

Remove the roast from the smoker, noting the mahogany color as a sign of good smoking.

Vacuum seal the roast and prepare for sous vide cooking at 131 degrees Fahrenheit for 24 hours.

Prepare the Arby's-style sauce by combining ketchup, Worcestershire sauce, hot sauce, brown sugar, and water in a pan over low heat, mixing until combined.

Prepare the cheese sauce by melting butter, adding all-purpose flour, and cooking until it smells like pie dough.

Add cold milk to the flour mixture, whisking until thickened.

Stir in 3 tablespoons of cheese whiz, keeping the sauce over medium-low heat until combined.

Toast brioche buns in preparation for the sandwich.

Remove the roast from the sous vide bath after 24 hours, noting the incredible smell.

Reserve the juices from the roast after removing it from the bag.

Let the roast rest in the refrigerator overnight to make slicing easier.

Slice the roast thinly using a slicer or a long knife for the best results.

Assemble the sandwiches with the sliced roast beef, cheese sauce, and sauce on the toasted buns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens