Creamed Chipped Beef

Creamed Chipped Beef is a nostalgic, hearty dish that’s been loved for generations. Made with salty dried beef in a smooth, buttery cream sauce and served over toast or biscuits, this simple meal is pure comfort food.

It’s quick to prepare and makes a perfect savory breakfast, lunch, or dinner in under 20 minutes.

Why You’ll Love This Recipe

Classic comfort food with rich, creamy, savory flavors

Quick and easy—made with pantry staples in 20 minutes or less

Budget-friendly—uses just a few inexpensive ingredients

Perfect for any time of day—breakfast, brunch, or supper

Deliciously customizable—serve over toast, biscuits, or even mashed potatoes

Key Ingredients

Dried Beef – Found in jars or pouches, rinsed well to reduce saltiness

Butter & Flour – Forms the base of a smooth, golden roux

Whole Milk – Creates the creamy gravy texture

Cayenne Pepper (optional) – Adds a subtle heat if desired

Salt & Cracked Black Pepper – For seasoning and balance

Texas Toast or Biscuits – The perfect base to soak up all that savory goodness

Creamed Chipped Beef

Ingredients:

Dried beef slices were rinsed well, and chopped into strips, I used one jar.

4 large spoons.Of soft salted butter.

4 large spoons.Of flour.

A pinch of cayenne, optional.

2 Cups.Of whole milk.

To season, I used Sea salt and freshly cracked pepper.

Texas toast slices to serve with. You can also use biscuits if desired.

Instructions:

Make sure to thoroughly rinse the pieces of dry beef since they are quite salty! Once you’ve thoroughly cleaned the dish, blot it dry with a paper towel.

Using a sharp knife, you need to cut the steak into bite-size pieces and set it aside for later.

In a large saucepan, melt the butter over medium heat until it has melted completely.

Whisk in the flour and a sprinkle of cayenne pepper to the melted butter until everything is completely incorporated and the butter is hot, approximately 45 seconds total.

While whisking continuously, carefully pour in the milk until the mixture is smooth.

After you’ve added all of the milk, you may add the chopped dry meat.

Now, you need to cook for a few minutes, stirring regularly, until the sauce has thickened.

Depending on your preference, season with sea salt and freshly cracked pepper to taste, as required.

Last but not least, you need to serve on top of toasted bread, or over biscuits immediately. Hope that you’ll enjoy it!!

Notes

Always rinse dried beef thoroughly—it can be extremely salty straight from the jar.

Dry the beef well after rinsing to prevent watering down the sauce.

Use whole milk for the creamiest texture, but 2% will work in a pinch.

Add a pinch of nutmeg or cayenne for depth and warmth.

For a thicker sauce, simmer longer or add slightly more flour during the roux step.

Nutrition Information

YIELDS: 4 | SERVING SIZE: 1

Calories: 320 | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Carbohydrates: 16g | Sugar: 4g | Sodium: 950mg

Kitchen Equipment Needed

Large saucepan or skillet

Whisk

Cutting board & sharp knife

Measuring spoons & cups

Toaster or oven for bread

Recipe Swaps & Variations

Use ham or corned beef if dried beef isn’t available

Add sautéed onions or mushrooms for extra flavor

Use half-and-half or cream for a richer sauce

Serve over mashed potatoes or rice for a hearty dinner-style meal

Add chopped boiled eggs or peas to make it more filling

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 days

Reheat: Gently warm in a skillet over medium-low heat, adding a splash of milk to loosen the sauce if needed

Freezing not recommended due to potential sauce separation

Food & Drink Pairings

Serve with: buttered Texas toast, flaky buttermilk biscuits, or over warm English muffins

Side ideas: scrambled eggs, sautéed greens, or hashbrowns

Drink pairings: strong black coffee, cold milk, or a mimosa for brunch

Frequently Asked Questions:

What is chipped beef?

Chipped beef is thinly sliced, salted, and dried beef, often found in glass jars or vacuum-sealed packets near the canned meats.

Is this the same as “SOS” from the military?

Yes! “SOS” (a.k.a. “Stuff on a Shingle”) is a military-style nickname for creamed chipped beef on toast.

Can I make this with ham or turkey instead?

Definitely—chopped ham or turkey are great substitutes and may be less salty.

Is this dish salty?

It can be if the dried beef isn’t rinsed well.

Rinse thoroughly and taste before adding extra salt.

Can I double the recipe?

Yes—just double all ingredients proportionally and use a larger saucepan.

Why do I need to rinse the beef?

Rinsing removes excess surface salt and makes the dish more balanced and enjoyable.

How do I know the roux is ready?

It should bubble slightly and turn a light golden color before adding the milk.

What if my sauce is too thin?

Let it simmer a bit longer, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water).

Can I use pre-sliced lunchmeat instead of jarred beef?

You can, but it may lack the signature salty-savory flavor.

Adjust seasoning as needed.

Is it okay to make this ahead of time?

Yes! Just store it in the fridge and reheat gently with a little milk to refresh the texture.

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