Nothing beats the cozy, nostalgic hum of a Saturday morning kitchen like a skillet of Creamed Chipped Beef on Toast. Known affectionately by many veterans as “S.O.S.,” this dish is the ultimate comfort food—salty, velvety, and incredibly filling. The aroma of the buttery roux melding with the savory dried beef is enough to pull even the deepest sleepers out of bed.
I love serving this on thick, golden-brown slices of toasted sourdough. The way the creamy gravy soaks just slightly into the bread, while the beef provides that perfect chewy contrast, is pure magic. It’s a humble, “pantry staple” kind of meal that feels like a warm hug in a bowl (or on a plate). Whether you’re fueling up for a busy day or looking for a budget-friendly dinner, this recipe delivers every single time.
Why You’ll Love It
- Pantry-Friendly Powerhouse: Uses basic ingredients like flour, milk, and butter that you likely already have on hand.
- Velvety Texture: The homemade béchamel sauce is incredibly smooth and coats every piece of beef perfectly.
- Budget-Friendly: A very inexpensive way to feed a hungry family without sacrificing flavor or heartiness.
- Speedy Prep: From skillet to table in under 15 minutes, making it ideal for hectic mornings or “breakfast for dinner” nights.
- Endlessly Customizable: It serves as a great base for adding peas, mushrooms, or extra spices to suit your family’s palate.
Ingredient Notes & Details
- Dried Beef: Usually found in small jars (like Hormel) or pouches. It is quite salty, so be sure to rinse it under cold water and pat it dry before chopping to control the sodium levels.
- Whole Milk: For the creamiest sauce, whole milk is the gold standard. You can use 2%, but avoid skim as the sauce won’t have that signature richness.
- Butter: I prefer unsalted butter so I can control the saltiness myself. This forms the base of your roux.
- All-Purpose Flour: This is your thickening agent. Make sure to cook it with the butter for at least a minute to get rid of the “raw flour” taste.
- Black Pepper: Be generous here! A heavy pinch of freshly cracked black pepper cuts through the richness of the cream beautifully.
- Fresh Parsley: A sprinkle of bright green at the end wakes up the dish visually and adds a subtle earthy note.
Substitutions:
- Beef: If you can’t find dried beef, deli-sliced roast beef or even cooked ground beef works in a pinch.
- Milk: For a dairy-free version, use unsweetened almond milk and a vegan butter substitute.
Step-by-Step Instructions
Start by prepping your beef. Take the dried beef out of the jar and give it a quick rinse in a colander. This step is crucial; otherwise, the final dish might be too salty to enjoy. Pat it dry and chop it into small, bite-sized squares.
In a large cast-iron skillet over medium heat, melt your butter until it’s bubbling. Whisk in the flour to create a paste (your roux). Let this cook for about 60 to 90 seconds. You’re looking for a blonde color—don’t let it brown, or the gravy will lose its classic white appearance.
Slowly pour in the milk, whisking constantly. This is the secret to a lump-free sauce! Keep whisking until the mixture begins to thicken and simmer. Once it coats the back of a spoon, stir in your chopped beef and a healthy dose of black pepper. Let it simmer for another 2–3 minutes so the beef can soften into the sauce. Serve immediately over thick, buttered toast.
Expert Tips
- Rinse the Beef: I can’t stress this enough. Rinsing removes the excess brine used for preservation.
- Whisk Constantly: When adding milk, go slow and keep that whisk moving to ensure the smoothest texture.
- The Toast Matters: Use a sturdy bread like brioche, sourdough, or thick-cut Texas toast. Thin white bread will turn to mush under the weight of the gravy.
- Don’t Add Salt Early: Taste the finished gravy first. The beef is naturally salty, so you likely won’t need to add any extra salt at all.
- Consistency Check: If the sauce gets too thick while sitting, simply whisk in a tablespoon of milk to loosen it back up.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mixture in a small saucepan over low heat. Add a splash of milk to restore the creamy consistency, as the flour will continue to thicken the sauce as it cools. Avoid freezing, as the milk-based sauce can separate and become grainy once thawed.
Serving & FAQs
What should I serve with this?
I love pairing this with a side of crispy hash browns or a simple fruit salad to balance the savory richness.
Can I make this ahead of time?
While it’s best fresh, you can make the sauce 24 hours in advance. Reheat gently on the stove and toast your bread right before serving to keep it crisp.
Is chipped beef the same as corned beef?
No, chipped beef is salted, dried, and pressed thin. Corned beef is salt-cured but not dried to the same extent.
Homemade Creamed Chipped Beef
Ingredients
- 4 oz dried beef jarred or pouched
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp freshly cracked black pepper
- Pinch of ground nutmeg optional
- 4-6 thick slices of sourdough or brioche bread
- Fresh parsley chopped (for garnish)
Instructions
- Remove the dried beef from the package and rinse under cold water. Pat dry with paper towels and chop into 1/2-inch pieces.
- In a large skillet over medium heat, melt the butter.
- Sprinkle the flour over the melted butter and whisk for 1 minute to cook out the raw flour taste.
- Gradually whisk in the milk, a little at a time, ensuring no lumps form.
- Continue to cook, stirring frequently, until the sauce thickens and reaches a simmer.
- Stir in the chopped beef and black pepper (and nutmeg if using). Reduce heat to low and simmer for 2–3 minutes.
- While the beef simmers, toast your bread slices until golden brown and butter them lightly.
- Spoon the warm beef and gravy generously over the toast.
- Garnish with fresh parsley and extra black pepper if desired. Serve immediately.
