Incredibly inexpensive – A few dollars feeds a family
Pantry-friendly – Dried beef keeps forever; other ingredients are basics
Fast – On the table in 15 minutes
Comforting – Creamy, salty, buttery, perfect
Nostalgic – Tastes like someone's grandmother made it (because someone's grandmother did)
Versatile – Breakfast, brunch, lunch, dinner, late-night snack
The Ingredients
For the Creamed Chipped Beef:
4 oz dried beef (often labeled "chipped beef" – look for it near the canned meats or refrigerated section)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk (warm, for best results)
¼ teaspoon black pepper (white pepper is traditional, but black works)
Pinch of cayenne pepper (optional, for warmth)
Pinch of nutmeg (optional, but lovely)
For Serving:
4-6 slices sturdy bread – White, sourdough, or Texas toast
Butter for the toast
Fresh parsley, chopped (for garnish, optional)
Paprika for sprinkling (optional)
Optional Add-Ins:
Saut̩ed mushrooms РAdd with the beef
Diced onion or shallot РSaut̩ before adding flour
Frozen peas – Stir in at the end for color and sweetness
Hard-boiled eggs – Chopped and stirred in
Sharp cheddar – A handful melted into the sauce
The Method: Fast, Simple, Satisfying
Step 1: Prepare the Beef
Dried beef is salty—sometimes aggressively so. Unless you love salt more than life itself, you'll want to reduce the salt:
Place the beef in a small bowl and cover with boiling water. Let sit for 2-3 minutes.
Drain and repeat if the beef is especially salty.
Pat dry with paper towels, then chop or tear into small pieces.
Taste a piece. If it's still too salty, soak longer next time. This step is crucial.
Step 2: Make the Cream Sauce
In a medium skillet or saucepan, melt butter over medium heat.
Add flour and whisk constantly for 1-2 minutes until the mixture is bubbly and golden. This cooks out the raw flour taste.
Slowly whisk in warm milk, continuing to whisk until smooth. No lumps allowed.
Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, 3-5 minutes.
Step 3: Add the Beef and Seasonings
Stir in the chopped beef, black pepper, cayenne (if using), and nutmeg (if using).
Reduce heat to low and simmer for 2-3 minutes to let the flavors meld. The sauce will continue to thicken slightly.
Taste and adjust. You likely won't need salt—the beef provides plenty—but add a pinch if it tastes flat.
Step 4: Make the Toast
While the sauce simmers, toast your bread until golden and crisp. Butter generously. This isn't the time for diet toast.
Step 5: Assemble and Serve
Place buttered toast on plates. Spoon the creamed chipped beef generously over the top. Garnish with parsley and a sprinkle of paprika if desired.
Serve immediately. This dish waits for no one.
Pro-Tips for SOS Perfection
1. The Beef Matters
Dried beef is different from corned beef or pastrami. It's salt-cured, not smoked, and sliced tissue-thin. Look for it in the refrigerated section near bacon and sausage, or with canned meats. If you can't find it, you can substitute thinly sliced ham or prosciutto—the flavor will be different but still delicious.
2. Warm Milk Prevents Lumps
Cold milk + hot roux = lump city. Warm the milk briefly in the microwave or a small saucepan before adding.
3. Don't Skip the Roux Cooking
That 1-2 minutes of cooking the flour and butter together isn't optional. It removes the raw flour taste and ensures a smooth, flavorful sauce.
4. Consistency Is Personal
Some like their SOS thick enough to stand a spoon in; others prefer it thinner and more saucy. Adjust by adding more milk for thinner, cooking longer for thicker.
5. Toast Choice Matters
Sturdy bread is essential. Flimsy sandwich bread will disintegrate. Sourdough, Texas toast, or a good country white are ideal.
Endless Variations
SOS with Mushrooms:
Sauté 8 oz sliced mushrooms in the butter before adding flour. Proceed with recipe.
SOS with Peas:
Stir ½ cup frozen peas (thawed) into the finished sauce for color, sweetness, and a vegetable.
Cheesy SOS:
Stir in ½ cup shredded sharp cheddar at the end, just until melted.
SOS over Biscuits:
Serve over split, buttered buttermilk biscuits instead of toast. Life-changing.
SOS with Eggs:
Top each serving with a fried or poached egg. The runny yolk + creamy sauce = perfection.
SOS for Dinner:
Add sautéed mushrooms and onions, serve over rice or egg noodles. Call it "creamed chipped beef stroganoff."
Vegetarian SOS:
Use sautéed mushrooms and a can of drained, chopped artichoke hearts instead of beef. Add a splash of soy sauce for umami.
What to Serve Alongside
Fried or poached eggs – The classic addition
Home fries or hash browns – For a full diner-style breakfast
Fresh fruit – Bright contrast to the rich sauce
Simple green salad – With tangy vinaigrette
Steamed asparagus or green beans – Because vegetables
Storage and Reheating
Refrigerator:
Store leftover creamed beef in an airtight container for up to 3 days. The sauce may thicken as it sits.
Reheating:
Stovetop: Gently reheat over low heat, adding a splash of milk to thin if needed.
Microwave: Individual portions, 1-2 minutes, stirring halfway.
Make fresh toast each time. Leftover toast is never as good.
A Brief History Lesson (Because It's Fascinating)
Creamed chipped beef on toast has roots in the late 19th and early 20th centuries, when dried, salted beef was a pantry staple before refrigeration. It became a military staple during World War I and II—cheap, shelf-stable, and easy to prepare in large quantities.
Soldiers dubbed it "SOS" —a term that followed them home and entered family kitchens. For millions of Americans, it was the taste of childhood, of hard times made bearable, of simple abundance.
Today, it's a nostalgic treasure—a reminder that the best meals aren't always the most elaborate. Sometimes they're just butter, milk, beef, and bread, made with care and eaten with gratitude.
Your SOS Questions, Answered
Can I use regular beef instead of dried?
You can, but it won't be the same. Dried beef's unique salty, cured flavor is central to the dish. If substituting, use thin slices of deli roast beef and add extra salt.
My sauce is lumpy. What happened?
Either the flour wasn't cooked enough initially, or the milk was added too quickly/cold. Next time, cook the roux longer and add warm milk slowly while whisking constantly.
Can I make this gluten-free?
Yes! Use gluten-free flour for the roux and ensure your bread is gluten-free. The texture may be slightly different but still delicious.
Can I freeze it?
Cream-based sauces can separate upon thawing. Best enjoyed fresh.
Is this breakfast or dinner?
Yes. Both. Always. It transcends categories.
Why is it called "chipped" beef?
Because the beef is "chipped" or shaved into paper-thin slices.
