Homemade Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast, affectionately known as “S.O.S.” in military circles, is a beloved American classic that has comforted many over the years. This dish combines thinly sliced dried beef in a creamy, savory sauce, all served atop crispy, golden toast. It’s a simple yet hearty meal, perfect for breakfast, lunch, or a comforting dinner. Its ease of preparation and nostalgic charm have made it a favorite across generations, promising warmth and satisfaction in every bite.


Why You’ll Love Creamed Chipped Beef on Toast:

  • Hearty and Filling: A perfect comfort food that’s both satisfying and delicious.
  • Quick and Easy: With minimal ingredients and simple steps, it’s ideal for a quick meal any time of the day.
  • Versatile: Serve over toast, biscuits, or even mashed potatoes for a different twist.
  • Budget-Friendly: A great way to stretch your food budget without compromising on taste.

Ingredients Notes For Creamed Chipped Beef on Toast:

  • Dried Beef: Available in jars or packets, this thinly sliced beef is the star of the dish. Rinse before using to reduce saltiness.
  • Butter & Flour: The base for the roux that thickens the creamy sauce.
  • Milk: Whole milk is preferred for its richness, but 2% can also be used for a lighter version.
  • Toast: Thick slices of your favorite bread, toasted until golden brown, provide the perfect base for the creamy beef.

Recipe Steps:

  1. Prepare the Beef: Rinse the dried beef under cold water to remove excess salt, then chop or tear into small pieces.
  2. Make the Roux: Melt butter in a skillet over medium heat. Whisk in flour and cook for a couple of minutes to remove the raw flour taste, creating a smooth roux.
  3. Create the Sauce: Gradually add milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens to your liking.
  4. Add the Beef: Stir the chopped dried beef into the sauce, heating through.
  5. Toast the Bread: While the sauce cooks, toast the bread slices until golden brown.
  6. Serve: Spoon the creamy chipped beef over the toast and serve immediately.

Storage Options:

  • Refrigerate: Store any leftover creamed beef in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a little milk if necessary to thin the sauce.
  • Freeze: Freezing is not recommended, as the creamy sauce may separate upon thawing.


Homemade Creamed Chipped Beef on Toast

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Author: Maria


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 8 ounces dried beef sliced into thin strips (available in jars or packets at most grocery stores)
  • Freshly ground black pepper to taste
  • Pinch of cayenne pepper optional for a bit of heat
  • 4 slices of bread toasted
  • Chopped parsley for garnish (optional)


Prepare the Dried Beef:

  • Rinse the dried beef under cold water to remove some of the saltiness, then pat dry with paper towels. Slice the beef into thin strips or small pieces.

Make the Roux:

  • In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 1-2 minutes, until the mixture turns golden brown. This roux will thicken the sauce.

Add Milk:

  • Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Add Beef:

  • Add the sliced dried beef to the sauce, stirring to ensure the pieces are well coated. Allow the mixture to heat through for a couple of minutes. Season with freshly ground black pepper and a pinch of cayenne pepper, if using. Adjust the seasoning according to your taste, but be cautious with salt as the beef is already salty.


  • Toast the bread slices until golden brown. Place the toast on plates and spoon the creamed chipped beef over the toast. Garnish with chopped parsley, if desired.


  • Serve your Creamed Chipped Beef on Toast hot, ideally with a side of fried or scrambled eggs for a traditional breakfast.

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