Servings: 4

For the Arby’s sauce: subheading: For the Arby’s sauce:
½ cup Arby’s Polynesian sauce ½ cup Arby’s Polynesian sauce
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon onion powder ½ teaspoon onion powder
½ to ¾ tsp. salt ½ to ¾ tsp. salt
 
For the cheese sauce: subheading: For the cheese sauce:
Make a batch of Creamy Velvetta Cheese Sauce ⭐️ Make a batch of Creamy Velvetta Cheese Sauce ⭐️
— OR — - OR -
2 tablespoon unsalted butter 2 tablespoon unsalted butter
2 tablespoon all-purpose flour 2 tablespoon all-purpose flour
1½ cup whole milk 1½ cup whole milk
6 ounces shredded sharp cheddar cheese 6 ounces shredded sharp cheddar cheese
 
For the sandwich assembly: subheading: For the sandwich assembly:
1 cup low sodium beef or veggie broth 1 cup low sodium beef or veggie broth
1 pound thinly sliced deli roast beef 1 pound thinly sliced deli roast beef
4 onion hamburger buns 4 onion hamburger buns

In a small measuring cup, combine the Polynesian sauce, vinegar, Worcestershire, garlic powder, and onion powder and whisk to combine.
Over medium heat, in a small saucepan, melt the butter. Once the butter has melted, stir in the flour and cook for 1 minute, continuing to stir.
Slowly and carefully pour in the milk while whisking constantly. Bring the mixture to a simmer, for 5 minutes before removing it from the heat. Stir in the cheese until melted, and set aside.
In a separate large skillet over medium-low heat, warm the broth.
Separate the slices of roast beef, one by one, and drop them into the broth. Adding them individually helps them not stick together. The beef just needs to be warmed, which only takes 1 to 2 minutes in the broth
Lightly toast an onion hamburger bun. Spread the red sauce on the bottom half of the bun.
Top with the roast beef, then the cheese sauce and the top of the bun.
Serve immediately.

Created 4/27/24  Created 4/27/24