Chipped Beef on Toast

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Chipped Beef on Toast or SOS (Same Ole Stuff) is the ultimate comfort food. Made with a smooth and creamy white sauce, dried beef, and thick slices of toasted bread, this one-pan dish is affordable, filling, and delicious for breakfast, lunch, or dinner!

Two slices of golden toasted bread on a white plate topped with a generous serving of creamed chipped beef spilled over the sides and garnished with fresh parsley with the cast iron skillet filled with the remain creamed chipped beef in the background.

Creamed Chipped Beef on Toast

As a kid, my dad always kept our freezer stocked with the very best frozen dinners. Marie Calender’s Chicken Pot Pies and Stouffer’s Creamed Chipped Beef were my favorites.

Always excited to make nostalgic dishes from my childhood, I’ve started making my own chipped beef on toast. I couldn’t believe how easy it was!

So, if you love gravy-filled comfort foods like classic biscuits and gravy or chicken fried steak, then you are going to love this chipped beef recipe.

Loaded with dried beef, the creamy white sauce is thickened by a fragrant roux seasoned with a combination of salt, pepper, cayenne pepper, and nutmeg.

Pouring this simple yet flavor-packed gravy over toasted bread is one of the easiest ways to satisfy a hungry family on a tight budget. Even better is the fact that this chipped beef on toast can be served for breakfast, lunch, or dinner!

What is Chipped Beef?

Chipped beef is another term for dried beef that has been brined, cured, air-dried, and pressed. Chipped beef is typically made from a leaner cut of beef, such as beef round, and can be used to make creamy gravies, dips, spreads, or cheese ball appetizers. Some varieties of jarred chipped beef have also been smoked during the drying process for additional flavor.

All of the ingredients for creamed chipped beef recipe presented in individual measuring cups and ramekins.

Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

Butter – I prefer to use unsalted butter as the seasoning for the gravy already includes salt and the dried beef is also salty.
Dried beef – Cut roughly into ribbons. Sliced deli beef (roast or corned beef) makes a great substitute for jarred dried beef.
All-purpose flour – Gravy made with flour tends to hold up better and reheat better later on, which is ideal if you have any leftovers.
Seasoning – A combination of salt, black pepper, cayenne pepper, and ground nutmeg. The nutmeg adds a lovely nutty flavor and warmth to the gravy, but this can be omitted if you prefer.
Milk – Brought to room temperature. You could even add a splash of cream for extra indulgence.
Bread – You’ll need 6-8 slices of thick sliced bread for this recipe. Feel free to use your favorite bread for toasting, such as thick Texas bread. Brioche or sourdough. You could even opt for pouring this chipped beef gravy over toasted English muffins or buttermilk biscuits.

Large cast iron skillet filled with ribbons of chipped beef cooking in butter with nutmeg, cayenne, back pepper, and all-purpose flour.

Milk added to a large cast iron skillet filled with ribbons of chipped beef cooking in butter with nutmeg, cayenne, back pepper, and all-purpose flour.

How to Make Creamed Chipped Beef

1. Cook the beef: Melt the butter in a medium skillet over medium heat and cook the dried beef for 2-3 minutes or until it darkens in color and starts to crisp.

2. Add the flour and seasoning: Stir in the flour and seasonings. Continue to cook for 2 minutes or until golden and fragrant.

3. Add the milk: Stir in the milk and whisk continuously for 5 minutes or until it starts to simmer and thicken. Turn the heat off once the gravy is thick enough to coat the back of a spoon.

4. Toast the bread and assemble: Toast the bread slices. Lay 1-2 slices on a plate and generously pour the chipped beef gravy on top.

5. Garnish and serve: Serve the chipped beef on toast with a sprinkle of freshly minced parsley, if desired.

Large cast iron skillet filled with gently simmering chipped beef in a creamy white gravy.

Frequently Asked Questions

Where does chipped beef on toast come from?

Chipped beef on toast was first introduced in the United States as a dish served to soldiers between World War 1 and the Vietnam War where it was commonly referred to by soldiers as S.O.S (“Save Our Stomachs” and “Same Ole Stuff”) and popularized for its ability to quite literally feed an army! Today, it’s enjoyed in many U.S households as easy-to-make and super affordable comfort food.

Is dried beef ready to eat?

Dried beef is cured which means that it’s suitable to eat without cooking. It can be enjoyed straight from the jar, served on crackers or sandwiches, or combined with other ingredients to make a dish like this chipped beef on toast.

Is this recipe gluten-free?

As the recipe is written, this chipped beef on toast is not gluten-free since the gravy includes all-purpose flour and is served on regular toasted bread. For a gluten-free version, use gluten-free all-purpose flour to make the roux and pour the gravy over gluten-free toasted bread.

How can I reduce the salt in this recipe?

To cut down on the salt, soak the dried beef in water for about 10 minutes, rinse it, and pat it dry. You can also use unsalted butter when making the roux and wait to add any additional salt until the very end of cooking.

How to Serve Creamed Chipped Beef

While typically served over toasted bread, chipped beef is also delicious over fluffy buttermilk biscuits, English muffins, bagels, or mashed potatoes.

Enjoy for breakfast alongside a serving of fried potatoes and onions, poached eggs, crispy hash browns, bacon, or fresh fruit.

It’s just as easy to serve this satisfying chipped beef for lunch or dinner. Enjoy it with sides such as Southern collard greens, green beans, or buttered peas.

Two slices of golden toasted bread on a white plate topped with a generous serving of creamed chipped beef and garnished with fresh parsley.

Storage and Reheating

Leftover chipped beef gravy can be stored in an airtight container in the fridge for up to 2 days.

Reheat individual servings in a saucepan over medium-low heat or in the microwave and pour it over freshly toasted bread slices or fluffy biscuits.

Freezing is not recommended.