Creamed Chipped Beef

This Creamed Chipped Beef is the kind of comfort food that always takes me back to simpler times. It’s warm, savory, and completely satisfying, especially on a chilly morning or when I need a no-fuss meal that feels a little indulgent. I’ve been making this for years, and even though it’s ridiculously simple, it never fails to bring a little joy to the table.

What I love most about this dish is how unfussy it is. A silky, peppery white sauce wrapped around ribbons of salty dried beef, all piled over crunchy toast—it’s the perfect balance of texture and flavor. Whether it’s served for breakfast, lunch, or dinner, it’s one of those recipes that just works any time of day.

Why You’ll Love This Creamed Chipped Beef

Creamed Chipped Beef is a nostalgic classic that’s both budget-friendly and incredibly quick to make. It’s hearty without being heavy, and thanks to the beef’s natural saltiness, it packs a ton of flavor with minimal ingredients. It’s also versatile—you can adjust the seasoning, add in peas or mushrooms, or even spoon it over biscuits or hash browns instead of toast.

What Kind of Beef Should I Use?

Traditionally, this recipe uses dried beef, usually found in small glass jars or vacuum-sealed pouches. The beef is thinly sliced, cured, and slightly salty, which makes it ideal for rehydrating in a creamy sauce. If dried beef is hard to find, thinly sliced deli-style roast beef can work in a pinch—just reduce the added salt in the sauce accordingly.

Options for Substitutions

If you want to lighten things up, you can substitute whole milk with 2% or even unsweetened almond milk. For a richer version, a splash of heavy cream goes a long way. Gluten-free? Use gluten-free flour for the roux and serve it over gluten-free toast or potatoes. You can even swap the beef with shredded rotisserie chicken or turkey for a different twist while still keeping it savory and satisfying.

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Ingredients for this Creamed Chipped Beef

Dried Beef – This is the star of the dish. Thinly sliced, salted beef brings all the savory, meaty flavor and doesn’t require much seasoning. It’s typically found in jars or pouches in the canned meat aisle.

Butter – Used to start the roux, it gives the base of the sauce a rich flavor and silky texture.

All-Purpose Flour – This thickens the sauce to create that perfect creamy consistency. Make sure to cook it with the butter to eliminate any raw flour taste.

Milk – Whole milk is preferred for a creamy, rich sauce. You can use 2% or even a blend with cream if you want it extra decadent.

Black Pepper – Essential for seasoning. It cuts through the richness of the sauce and gives it a little bite.

Toast – The traditional vehicle for serving chipped beef. Use thick-sliced white, sourdough, or even Texas toast for the best results.

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Step 1: Prepare the Beef

Start by removing the dried beef from the packaging. Rinse it under cold water to remove excess salt if needed, then pat dry with paper towels. Slice the beef into thin strips or small bite-sized pieces.

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Step 2: Make the Roux

In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour gradually. Stir constantly for about 1–2 minutes to form a smooth roux and cook off the raw flour taste.

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Step 3: Build the Cream Sauce

Slowly pour the milk into the roux, whisking continuously to avoid lumps. Continue stirring until the mixture thickens into a creamy sauce, about 3–5 minutes. If it becomes too thick, add a splash more milk.

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Step 4: Add the Beef

Once the sauce has thickened, stir in the sliced dried beef. Let it simmer in the sauce for about 3–4 minutes to fully heat through and allow the flavors to meld.

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Step 5: Season and Finish

Taste the sauce and add freshly ground black pepper to your liking. Be cautious with salt—the dried beef often brings plenty on its own. Add a pinch if necessary.

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Step 6: Toast the Bread

While the sauce simmers, toast your bread slices until golden brown and crisp. You can do this in a toaster, oven, or on a griddle for an extra-crispy finish.

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Step 7: Serve It Up

Place two slices of toasted bread on each plate and generously spoon the hot creamed chipped beef mixture over the top. Serve immediately while warm and creamy.

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How Long to Prepare the Creamed Chipped Beef

Prep Time: This dish requires very little prep. Slicing the dried beef and preparing your ingredients should take no more than 5 minutes. If you choose to rinse the beef to reduce saltiness, add another minute.

Cooking Time: From melting the butter to pouring the sauce over toast, the cooking process takes around 10 to 15 minutes. The sauce comes together quickly, making this ideal for a fast breakfast or weeknight meal.

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Tips for Perfect Creamed Chipped Beef

• Use Whole Milk for the best creamy consistency. Lower-fat milk works, but won’t be as rich.
• Whisk Continuously when adding milk to avoid lumps and keep the sauce silky.
• Don’t Over-Salt until the end. Dried beef can vary in saltiness, so always taste before seasoning.
• Toast Matters: A firm, thick-sliced bread like sourdough or Texas toast holds up best under the creamy sauce.
• Optional Add-ins: A handful of peas, sautéed mushrooms, or a pinch of cayenne can add new depth.

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Watch Out for These Mistakes While Cooking

• Skipping the Roux Step: If the flour isn’t cooked properly, your sauce may taste chalky.
• Overcooking the Sauce: It can become too thick or start to scorch. Medium heat and constant stirring are key.
• Not Rinsing Salty Beef: Some brands of dried beef are extremely salty. A quick rinse helps balance flavors.
• Too Much Flour: This can result in a pasty or overly thick sauce. Stick to equal parts butter and flour.
• Serving Too Late: The sauce thickens as it cools, so serve it right away for the best texture.

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What to Serve With Creamed Chipped Beef?

1. Fried or Scrambled Eggs

A protein-packed addition that complements the creaminess.

2. Green Peas

Their sweet flavor and bright color add freshness and balance.

3. Hash Browns or Home Fries

Crispy potatoes make for an extra-hearty breakfast or brunch.

4. Fruit Salad

A fresh fruit medley offers a sweet and refreshing contrast.

5. Sautéed Spinach or Kale

Greens help round out the richness of the dish with a healthy twist.

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Storage Instructions

Refrigerator: Allow the creamed beef to cool completely, then store it in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce.

Freezer: While not ideal, it can be frozen for up to 1 month. However, dairy sauces can separate when thawed. Stir well during reheating and consider freshening with a bit of cream or milk.

Toaster Reheating Tip: Always toast fresh bread when reheating—never store it pre-toasted, or it will turn soggy.

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Estimated Nutrition

(Per serving, based on 4 servings):

• Calories: ~320 kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 1050mg
• Fiber: 1g
• Sugar: 5g

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Frequently Asked Questions

What if I can’t find dried beef?

You can substitute with thinly sliced deli roast beef. Just watch the salt content, as deli meats can vary.

Can I use cream instead of milk?

Yes, using part heavy cream makes the sauce even richer. You can do half milk, half cream for balance.

Is this the same as SOS?

Yes, it’s a variation of the military-style “SOS” (Same Old Stuff) made popular in U.S. military kitchens.

Can I make this ahead of time?

You can make the sauce in advance and reheat it. Just store it separately from the toast and add milk when reheating.

How can I make it spicy?

Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce for a bit of heat.

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Conclusion

Creamed Chipped Beef is more than just a throwback comfort food—it’s a quick, satisfying meal that fits perfectly into today’s busy lifestyle. Whether you’re making it for a nostalgic breakfast or a cozy dinner, this creamy, peppery classic always delivers big flavor with minimal effort. With just a handful of ingredients and a little time, you can enjoy a hearty plate of pure comfort anytime you need it.

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