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Arby’s debuts new sandwich, but it won’t stick around. Here’s what to know

Arby’s is trying its hand at a classic hot sandwich, but it won’t stick around.
Arby’s is trying its hand at a classic hot sandwich, but it won’t stick around. Photoby Inspire Brands

Arby’s is known for its roast beef but is now taking a run at a Philadelphia favorite.

The new angus cheesesteaks arrived on menus Monday, June 23, at participating Arby’s restaurants nationwide, according to the Atlanta-based sandwich chain.

The limited-time entree features thin-sliced angus steak, white American cheese, roasted onions and peppers and a garlic spread all served on a toasted roll, Arby’s website says.

Arby’s new angus cheesesteak is made with thin-sliced angus steak, melted cheese and roasted veggies, the sandwich chains said.
Arby’s new angus cheesesteak is made with thin-sliced angus steak, melted cheese and roasted veggies, the sandwich chains said. Photo by Arby's

Customers can order the sandwich as a meal or standalone item, though pricing information wasn’t immediately available.

McClatchy News reached out to Arby’s for more information and was awaiting a response.

“This is comfort food upgraded with the premium meats that make Arby’s stand out from the rest,” Jeff Baker, chief marketing officer at Arby’s, said in a news release.

Cheesesteaks are having a moment, with rivals Jersey Mike’s and Subway serving their own versions of the classic hot sandwich. In January, Zaxby’s brought back its chicken Philly, filled with a trio of fried chicken “fingerz,” for a limited time.

Arby’s angus cheesesteak is available in-store and online for a limited time, though the restaurant chain didn’t say for how long.

Find your nearest Arby’s here.

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Tanasia Kenney
Sun Herald
Tanasia is a service journalism reporter at the Charlotte Observer | CharlotteFive, working remotely from Atlanta, Georgia. She covers restaurant openings/closings in Charlotte and statewide explainers for the NC Service Journalism team. She’s been with McClatchy since 2020.
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