Creamed Chipped Beef
Published
Published
Creamed chipped beef on toast, also called SOS, is pure old school comfort food. It’s made with dried beef in a creamy white gravy and served over thick slices of toast. It’s so quick and easy – all you need are a few ingredients and about 20 minutes to get this classic dish on the table.
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If you’ve never had chipped beef before, it’s pressed, salted, and dried beef that comes in paper-thin slices, often sold in jars from brands like Buddig, Hormel, or Armour. When it’s simmered in a simple cream sauce and ladled over toast, you get creamed chipped beef, better known as SOS (Shit on a Shingle.) It’s a recipe that originated in the military and spread through the Midwest. My husband grew up on it and I was lucky enough to snag the recipe years ago. We love it.
Helpful Tips
- Reduce the salt. Dried beef is very salty on its own, so there’s no need to add any extra salt. I also recommend rinsing the beef very well before beginning the recipe.
- Use sturdy bread. Thick slices of Texas toast, brioche, Dutch oven bread, or country white hold up best under the creamy gravy.
- Adjust the gravy. If the sauce gets too thick, just whisk in a splash of extra milk until it loosens to your liking.
Creamed Chipped Beef on Toast
Ingredients
- 8 ounce jar dried beef slices, (Buddig Beef, Hormel, or Armour)
- ¼ cup unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- pinch of crushed red pepper flakes
- ¼ cup all-purpose flour
- 3 cups whole milk
- 8 slices Texas toast, brioche, or thick-cut white sandwich bread
- black pepper, to taste
Instructions
- Rinse the dried beef slices really well—they are VERY salty. Then pat dry with a paper towel. Cut into strips, then into shorter bite-sized pieces.
- In a large nonstick skillet over medium heat, melt the butter. Once bubbly, stir in the dried beef pieces and sauté 1-2 minutes to crisp up.
- Add in the garlic powder, dried oregano, and red pepper flakes. Stir in the flour until no white patches remain to create a roux.
- Slowly pour in the milk, a little at a time, whisking constantly.
- Bring to a boil, then reduce the heat to a gentle simmer, stirring for about 2 minutes to the desired thickness. (If the gravy thickens too much, add another splash of milk.)
- In the meantime, toast the bread slices and pour the chipped beef gravy over the top. Finish with a couple turns of fresh-cracked black pepper.
Video
Notes
- Can’t find dried beef? Thinly sliced deli roast beef or pastrami will work in a pinch, just cut it into small strips before adding it to the pan. You can also use corned beef, though the flavor will be stronger and saltier. Even leftover cooked roast beef or steak, sliced very thin, can make a tasty substitute.
- Add peas. Feel free to toss in 1/2 cup of thawed frozen baby peas.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Creamed Chipped Beef Step by Step
Gather all the ingredients together.
Prep the beef: Rinse an 8-oz jar of dried beef slices (such as Buddig, Hormel, or Armour) very well since they are extremely salty, then pat dry with a paper towel. Cut the slices into strips, then into shorter bite-sized pieces.
Melt the butter: In a large nonstick skillet over medium heat, melt ¼ cup unsalted butter. Once bubbly, stir in the dried beef pieces and sauté for 1–2 minutes to crisp them up.
Season and mix the roux: Add ½ tsp garlic powder, ½ tsp dried oregano, and a pinch of crushed red pepper flakes. Stir in ¼ cup all-purpose flour until no white patches remain, creating a roux. Slowly pour in 3 cups whole milk, a little at a time, whisking constantly until smooth.
Simmer the sauce: Bring the mixture to a boil, then reduce to a gentle simmer, stirring for about 2 minutes until it reaches your desired thickness. If the gravy gets too thick, whisk in another splash of milk.
Serve and finish: While the gravy cooks, toast 8 slices of Texas toast, brioche, or thick-cut white sandwich bread. Ladle the creamed chipped beef over the top. Finish with a few turns of fresh cracked black pepper to taste.
Serving Suggestions
I love serving creamed chipped beef on toast or a biscuit with something fresh on the side to balance the richness. A simple fruit salad, roasted vegetables, or even a crisp green salad all work well. For a more filling breakfast, try it with hash browns, home fries, or top each plate with a fried egg. If you’re serving it for dinner, pair it with roasted asparagus or green beans to round out the meal.
How to Store Leftovers
Store any leftover creamed chipped beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of milk to loosen the sauce if it’s too thick. I don’t recommend freezing this dish since the creamy gravy can separate once thawed.
More Comfort Food Recipes to Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Dearest Amy, loved this recipe and it brought back so many wonderful memories of my father who was in the Navy during WWII. My mom would make this occasionally on easy meal nights. My dad would tell us about this popular meal that was eaten on the ship. Thank you for sharing your delicious recipes.
I add a can of whole kernel corn to the gravy mix
I learned to make this in home ec in the dark ages, sometimes I amp up the protein a bit by slicing a hard-cooked egg on the goat before adding the gravy
Oh my, I haven’t thought of this recipe in a long time! My dad was military and from the Midwest, so it was a staple meal for us, too. My mom also made it with ground beef and chopped onions. Diced and fried up Spam works also.
We grew up eating this when I was young. Mom made it a lot, and we loved it. I taught my son how to make it. He was really good at it. He liked to cook, but he really liked to cook old school recipes.
DO YOU HAVE TO USE WHOLE MILK?
Whole milk will render the best creamy, thick results. You can use 2%, but be aware the gravy will be thinner and not ideal.
A classic favorite from my childhood and my two sons’ childhoods. So happy to see this again — I’d forgotten all about it! Love the oregano and dried pepper touches. On the menu next week. Thanks!!