I’ll be honest—this dish isn’t fancy. You’re not going to see it on a five-star brunch menu or plated with microgreens and edible flowers. But you know what? That’s exactly why I love it.
Creamed chipped beef on toast is one of those recipes that brings me back every single time. Back to a chilly Saturday morning when the kitchen windows steamed up while breakfast simmered on the stove. Back to that feeling of being full—not just in your belly, but full of comfort. It’s humble. It’s salty. It’s creamy. And it absolutely hits the spot.
This is the kind of recipe that doesn’t require a million ingredients or complicated steps. It’s straightforward, reliable, and has that old-school charm that makes you feel like you’re doing something right—like feeding your soul kind of right.
We make this a lot in our house. Not every week, but often enough that it’s always in the back of my mind as a go-to when I’m out of ideas or short on groceries. It’s especially great when you need a hearty breakfast or even a lazy dinner that doesn’t feel lazy.
And if you’ve never had creamed chipped beef before, let me give you a little heads-up: it’s salty. Like, salty in a good way. The kind of salty that begs for bread to soak it all up. So yes, the toast is not optional here. You need that golden, buttery slice underneath to balance things out. Trust me, one without the other just doesn’t feel right.
A Few Notes Before We Get Into It
Let’s talk beef. You’re going to want dried beef—the kind that usually comes in those little glass jars (you know the ones). You’ll slice it into ribbons, and it’ll soften right up in the cream sauce. If you can’t find dried beef, some folks use thinly sliced deli beef, but honestly, the flavor isn’t quite the same. The dried version is saltier and has more character—it’s what gives this dish its signature bite.
Now, let’s talk about the cream sauce. We’re keeping it classic: butter, flour, milk. That’s it. Nothing fancy, but it works. You don’t need heavy cream or anything like that. Whole milk does the trick beautifully. The key is in the roux—don’t rush it. Let it cook until it smells nutty and loses that raw flour taste. That’s where the magic happens (okay, I know I said not to use that word, but… this part really is kind of magical).
Also, don’t skimp on the pepper. It gives the whole thing a little zip. Some people toss in a pinch of cayenne or a splash of hot sauce, and hey, I’m not here to judge. But freshly cracked black pepper is really all you need to round out the flavors.
When to Serve It (Hint: Anytime)
We usually go the breakfast route with this, especially on weekends. But if you’ve got eggs in the fridge and some toast on standby, it makes a super satisfying lunch or dinner, too. I’ve even thrown a fried egg on top when I was feeling a little extra, and wow—that yolk with the creamy beef? Chef’s kiss.
Oh, and if you’re cooking for a crowd? You can totally double the recipe. It scales beautifully, and the leftovers (if you’re lucky enough to have any) reheat surprisingly well. Just add a splash of milk when warming it back up, and it’ll come right back to life.
Storage & Make-Ahead Tips
This is best eaten right after you make it, but if you do have leftovers, keep them in an airtight container in the fridge for up to 3 days. Like I said, it thickens as it sits, so you’ll want to loosen it up with a little milk when reheating. I do it gently over medium-low heat, stirring frequently.
If you’re thinking about making it ahead for a brunch crowd or something like that—honestly, it’s better fresh. But if you have to prep in advance, make the sauce and beef mixture and reheat it slowly before serving. Toast the bread fresh so you don’t lose that lovely crunch.
Okay, Let’s Cook: Creamed Chipped Beef on Toast
Ingredients
- 2 tablespoons butter – Unsalted is best, but if all you have is salted, just ease up a bit elsewhere.
- 2 tablespoons all-purpose flour
- 2 cups whole milk – Warm it up slightly to help the sauce come together faster.
- 1 jar (2.5 oz) dried beef, sliced into thin strips – Rinse it first if you’re worried about too much salt.
- Freshly ground black pepper, to taste – Don’t be shy.
- 4 slices of bread, toasted – White, sourdough, rye… whatever you love.
Directions
- Slice your beef. Start by removing the dried beef from the jar and slicing it into thin ribbons or small strips. If it seems really salty, you can rinse it under cool water and pat it dry. I usually don’t rinse mine, but it’s totally a personal preference.
- Make the roux. In a medium skillet or saucepan, melt the butter over medium heat. Once it’s fully melted and bubbling, whisk in the flour. Keep whisking and let it cook for about 1-2 minutes. It’ll start to smell toasty—this is where the flavor builds.
- Add the milk. Slowly pour in the warm milk, whisking constantly to avoid lumps. Let the sauce simmer, stirring frequently, until it thickens. It usually takes about 5 minutes to reach that creamy, gravy-like consistency. (source:Ineskohl.info)
- Stir in the beef. Once the sauce has thickened, add the sliced beef. Stir it in and let everything simmer together for a few minutes so the beef warms through and the flavors mingle.
- Season to taste. Add a good amount of black pepper. Taste it—depending on how salty your beef is, you might not need any extra salt. I rarely add more.
- Toast your bread. While the sauce finishes, toast your bread to your preferred level of crispiness. I like mine golden and buttery—it really stands up to the sauce that way.
- Assemble and serve. Spoon the creamy chipped beef generously over the toasted bread and serve immediately. Don’t be shy with the ladle!
Final Thoughts
Creamed chipped beef on toast may not win any beauty contests, but when it comes to comfort food? It’s a solid 10/10. It’s the kind of meal that reminds you of simpler times, whether you grew up with it or are discovering it for the first time. It’s warm, it’s filling, and it sticks with you—in all the best ways.
I hope you give it a try and make it your own. Maybe throw in a little hot sauce if that’s your thing, or try it with sourdough for a tangy twist. However you do it, this one’s meant to be enjoyed.
Creamed Chipped Beef on Toast
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 cups whole milk slightly warm
- 1 jar 2.5 oz dried beef, sliced into thin strips (rinse if desired)
- Freshly ground black pepper to taste
- 4 slices of bread toasted (your choice of bread)
Instructions
- Slice the dried beef into thin strips. If preferred, rinse under cool water to reduce saltiness.
- In a medium skillet, melt butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it smells slightly nutty.
- Gradually add the warm milk while whisking. Simmer and stir frequently until the sauce thickens, about 5 minutes.
- Stir in the sliced beef and cook for another 2-3 minutes, letting the flavors come together.
- Season with freshly ground black pepper to taste.
- Toast the bread to your liking. Serve the creamed chipped beef generously over toast and enjoy immediately.
Notes
