Copycat Arby’s Steak Nuggets Recipe

If you’ve ever found yourself leaning out of a drive-thru window thinking, “Why has no one turned steak into nuggets before?” same. I tried Arby’s new Steak Nuggets on a random Tuesday, just needing something hot and salty to offset the endless string of reheat-and-regret leftovers. One bite in, I was low-key amazed. Not breaded, not rubbery, not trying too hard, just tender, seared beef with a smoky garlic-pepper crust. It tasted like steak tips met fast food in the best possible way. I knew instantly this one needed a home version.

This Copycat Arby’s Steak Nuggets recipe gets you that same juicy bite and bold flavor without deep frying or mystery ingredients. A quick garlic-pepper marinade, a smart starch coating, and a pan-sear finish get the job done, whether you’re building the full sandwich, tossing them on mac and cheese, or just piling them up with BBQ sauce.

How to Make Copycat Arby’s Steak Nuggets

Start with a juicy cut of steak (top sirloin is your best bet) and slice it into nugget-sized bites. Not too small, not too thick, just enough to feel like something you’d dunk without needing a fork. Toss the chunks in a quick marinade that does double duty: it tenderizes with baking soda and vinegar, and coats the meat in a thin, starchy cloak that crisps just right in a hot skillet.

Garlic powder, onion, and a touch of beef stock powder bring that signature savory punch, while paprika adds warm color. A whisper of liquid smoke brings the “seared and smoked” flavor home, no smoker needed.

Let the meat rest in the marinade for half an hour, then pan-sear until browned and glistening. Finish with a dab of butter or beef tallow if you’re feeling indulgent. Eat them hot, straight from the pan, dipped in BBQ sauce, or pile them into a soft brioche bun with crispy onions and melty Havarti for the full Arby’s fantasy. No drive-thru required.

Nutrition Facts (per 5-piece serving)

• Calories: 320
• Total Fat: 19 g
• Saturated Fat: 5.5 g
• Cholesterol: 85 mg
• Sodium: 620 mg
• Carbohydrates: 8 g
• Fiber: 0.5 g
• Sugar: 1 g
• Protein: 28 g

Ingredients

Servings: 4 (about 600g cooked nuggets)
Prep time: 15 minutes + 30-minute marinating
Cook time: 10 minutes
Total time: 55 minutes

For the steak and marinade

• 1 kg top sirloin or sirloin flap steak, trimmed and cut into 1.5-inch chunks
• 1½ tsp fine salt
• 1 tsp sugar
• ½ tsp baking soda
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp sweet paprika
• 1 tsp beef bouillon powder or ½ tsp yeast extract (optional but gives umami)
• 1 tbsp white vinegar
• 3 tbsp corn starch
• 1 tbsp rice flour or more corn starch
• 2–3 tbsp cold water
• 1 tsp hickory liquid smoke (optional)

For searing

• 2 tbsp neutral oil (canola or grapeseed)
• 1 tsp beef tallow or butter (optional, for finish)

Tools You’ll Need

• Mixing bowls
• Measuring spoons
• Cast iron or heavy-bottom skillet
• Tongs
• Instant-read thermometer (for best results)

Instructions

Step 1: Prep the Steak

Trim off any sinew or fat, then cut steak into 3 to 4 cm chunks. Pat dry with a paper towel. This helps the marinade stick and sear better.

Step 2: Mix the Marinade

In a large bowl, whisk together the salt, sugar, baking soda, garlic powder, onion powder, pepper, paprika, beef bouillon powder, vinegar, corn starch, rice flour, and just enough cold water to make a loose slurry (like pancake batter). Add liquid smoke now if using.

Step 3: Marinate

Fold steak chunks into the marinade until coated evenly. Cover and refrigerate for 30–45 minutes. Don’t marinate too long or the baking soda will make things weird.

Step 4: Sear

Heat oil in a cast iron skillet over medium-high heat until shimmering. Shake off excess marinade from the steak pieces and lay them in a single layer (don’t crowd). Sear 1–2 minutes per side until browned and cooked through to medium or medium-well (57–63°C inside).

If desired, add a little beef tallow or butter in the last 30 seconds for a glossy finish and that extra-rich smell.

Step 5: Rest & Serve

Transfer to a plate. Let rest 2 minutes before serving. Sprinkle with a tiny pinch of salt while hot.

What to Serve with

Classic fast food vibe

• Waffle fries or curly fries – Just like Arby’s, the salty crunch pairs beautifully with the smoky seared nuggets.
• Crispy onion rings – The sweetness and texture contrast makes these even better than fries, honestly.
• Hickory BBQ sauce – Sweet and smoky with just enough tang. It’s the default for a reason. Add a dab of mayo if you like it creamy.

Comfort meal ideas

• White cheddar mac and cheese – That’s what Arby’s does in their Steak Nugget Bowl. Rich, gooey, and a total hug in a bowl.
• Garlic butter rice – The mild, buttery flavor lets the nuggets shine without competition.
• Grilled corn on the cob – Brings brightness and crunch. Especially good if you brush the corn with lime butter and chili salt.

For a sandwich or wrap

• Brioche bun, Havarti, crispy onions – Recreate the Arby’s Steak Nugget Sandwich with a soft bun, a slice of creamy cheese, and a handful of fried onions.
• Flatbread wrap – Toss the nuggets with coleslaw, pickles, and chipotle mayo for a smoky street food–style wrap.
• Cheesy garlic toast – Stack the nuggets on cheesy Texas toast for an over-the-top steak melt.

Variations

Steak & Eggs

Add the nuggets to a breakfast plate with scrambled eggs, hash browns, and toast. It’s better than any fast food breakfast box.

Korean BBQ twist

Swap garlic and onion powder for gochugaru and a touch of sesame oil in the marinade. Serve with kimchi and sticky rice.

Honey garlic style

Toss the seared nuggets in a quick honey-garlic glaze and serve with steamed broccoli and jasmine rice.

Air fryer version

After marinating, pat off excess coating and air fry at 200°C (400°F) for 8–10 minutes, flipping once. Spray lightly with oil for browning.

Kid-friendly

Skip the pepper and serve with ketchup or sweet-and-sour sauce. Cut into smaller pieces if needed.

Ingredient Substitutes

If you don’t have top sirloin steak on hand, you can swap in ribeye for a fattier bite, flank steak for a chewier, slicier texture, or even boneless chicken thighs if you’re after a non-beef alternative. The coating calls for corn starch and rice flour, but you can use potato starch, arrowroot, or just stick with corn starch alone in a pinch.

For that rich umami base, beef bouillon powder or yeast extract can be replaced with mushroom powder, a splash of soy sauce (go easy on the salt), or left out altogether if you prefer a cleaner flavor. No garlic or onion powder? Just sauté some finely minced fresh garlic and onion in oil and mix it into the marinade, the flavor will be a little fresher, a little bolder.

If liquid smoke isn’t your thing, you can get a similar effect with smoked salt or a generous pinch of smoked paprika. Lastly, white vinegar can easily be swapped for apple cider vinegar or lemon juice, both of which bring that tangy brightness to balance the savory richness.

Honest Review

After a few rounds of testing, this version hits that Arby’s note in all the right ways. The texture is shockingly close, tender inside, lightly seared outside, with no dry chewiness. The flavor leans bold and garlicky, and when you finish with a BBQ dip or creamy cheese sauce? Chef’s kiss.

Would I say it’s exactly like Arby’s? Not 100%. They probably use some industrial tenderizers and special equipment I don’t have. But flavor-wise? It absolutely scratches the same itch.

If you’re craving something protein-rich, snackable, and still gives off that drive-thru comfort feeling… these nuggets are worth making again and again. Especially if you don’t want to leave the house.