Creamed chipped beef on toast is one of those recipes that feels cozy from the very first bite. Salty ribbons of dried beef are folded into a silky white sauce, then spooned over hot, buttery toast. It’s simple, filling, and comes together on the stovetop in just a few minutes, which makes it a perfect option for breakfast, brunch, or an easy weeknight dinner.
The sauce starts with a basic roux — just butter and flour — and then you slowly whisk in milk until it thickens into a smooth, creamy gravy. Add the beef and plenty of black pepper, and you’ve got a classic comfort dish that never really goes out of style.
You can keep this recipe as traditional as you like, or dress it up with peas, fresh herbs, or a handful of cheese. Serve it on thick-cut toast, biscuits, or even over roasted potatoes. Once you learn the basic method, you’ll find yourself coming back to it any time you want a warm, satisfying meal without a lot of effort.
WHY YOU’LL LOVE THIS CREAMED CHIPPED BEEF ON TOAST
ONE-PAN MEAL: Everything cooks in a single skillet, which keeps cleanup easy and fast. You’re just making a quick gravy, stirring in beef, and ladling it over toast.
SIMPLE INGREDIENTS: Most of the ingredients are pantry or fridge staples — butter, flour, milk, pepper, and bread. The only special item is dried beef, and that keeps well, so it’s easy to keep on hand.
FAST BUT FILLING: From chopping the beef to ladling it over toast, you’re looking at about 20 minutes. Even though it’s quick, the sauce is rich and hearty, so everyone leaves the table satisfied.
FLEXIBLE: You can make it milder or more peppery, richer or lighter, and you can swap the bread for biscuits, English muffins, or hash browns.
COMFORT FOOD CLASSIC: This is exactly the kind of dish people remember from childhood — warm, creamy, and familiar. It’s simple food in the very best way.
WHAT IS CREAMED CHIPPED BEEF?
Creamed chipped beef is a simple dish made from dried, chipped beef warmed in a creamy white sauce. The sauce is usually a basic béchamel: butter, flour, and milk cooked together until thick and smooth, then seasoned with black pepper and sometimes a pinch of paprika or nutmeg.
The dried beef is usually sold in jars or packets. It’s been salted and dried, so the flavor is intense and savory. When you slice it into thin strips and stir it into the sauce, it softens and seasons the gravy at the same time.
Traditionally, this creamy beef mixture is served over toast, but it’s just as good spooned over biscuits, waffles, or potatoes. You can keep it plain or tuck in a few vegetables like peas or sautéed mushrooms for extra color and texture.
CREAMED CHIPPED BEEF ON TOAST INGREDIENTS
Every ingredient in this recipe has a job. The butter and flour thicken the sauce, the milk makes it creamy, and the dried beef adds all that salty, savory flavor. Here’s what you’ll need to make about 4 servings:
You’ll need:
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8 ounces dried beef, sliced or chipped (from jars or vacuum-sealed packets)
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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3 cups whole milk, room temperature if possible
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¼ teaspoon onion powder
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¼ teaspoon garlic powder
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½ teaspoon black pepper, plus more to taste
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¼ teaspoon smoked paprika or a pinch of cayenne pepper (optional, for a slight warmth)
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Salt, to taste (you may not need any because the beef is salty)
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2 tablespoons chopped fresh parsley (optional, for garnish)
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8 slices thick-sliced bread, toasted (white, sourdough, brioche, or Texas toast all work well)
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1–2 tablespoons softened butter, for spreading on the toast (optional but recommended)
INGREDIENT NOTES
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Dried beef: Look for jars or packets labeled “dried beef” or “chipped beef.” You’ll slice or chop it into bite-size pieces before adding it to the sauce.
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Milk: Whole milk gives the richest flavor and texture, but 2% will also work. The sauce will be slightly thinner with lower-fat milk.
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Butter: Unsalted butter keeps the salt level under control since dried beef can be quite salty.
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Bread: Thick slices toast up nicely and hold the sauce without getting soggy too fast.
SUBSTITUTIONS AND ADDITIONS
This recipe is very forgiving, and you can tweak it to fit your kitchen and your tastes.
MEAT OPTIONS
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Dried beef: The classic choice. If you find it too salty, you can rinse it under cool water and pat it dry before chopping.
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Leftover ham: Thinly sliced ham works well if you don’t have dried beef. Use about 8 ounces, and add a pinch of extra salt since ham is often less salty than dried beef.
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Cooked bacon or breakfast sausage: For a more breakfast-style version, stir in crisp bacon pieces or cooked, crumbled sausage with the sauce.
DAIRY CHOICES
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Milk: Whole milk is ideal, but 2% works. If you use skim milk, the sauce will be thinner; add a tablespoon or two of extra flour to keep it thick enough.
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Half-and-half or cream: For an extra-rich version, swap ½ cup of the milk for half-and-half or heavy cream. Stir this in at the end to keep the sauce smooth.
BREAD SWAPS
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Toast: Any sturdy sandwich bread works. White, wheat, sourdough, or brioche all hold the sauce well.
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Biscuits: Flaky biscuits are a great base if you want something more like a sit-down weekend brunch.
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English muffins: Toasted and split muffins give you lots of nooks and crannies for the sauce.
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Potatoes: Spoon the creamed beef over hash browns, roasted potatoes, or mashed potatoes for a cozy dinner version.
VEGETABLE ADD-INS
If you’d like a bit more color and texture, fold in:
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½ cup frozen peas, thawed
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½ cup sautéed mushrooms, sliced
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¼ cup finely diced onion, lightly sautéed in butter before you add the flour
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A small handful of baby spinach, stirred in at the very end so it just wilts
SEASONING VARIATIONS
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Extra pepper: This dish is traditionally peppery. Taste and add more black pepper at the end if you like a little bite.
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Smoked paprika: Adds a gentle smokiness that works nicely with the cured beef.
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Cayenne: A small pinch brings gentle heat without making the sauce spicy.
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Nutmeg: Just a tiny pinch gives a classic creamy-sauce flavor. A little goes a long way.
HOW TO MAKE CREAMED CHIPPED BEEF ON TOAST
This creamed chipped beef recipe comes together on the stovetop in just a few simple steps.
STEP ONE: PREP THE DRIED BEEF
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Slice the beef: Remove the dried beef from its packaging. Stack a few slices together and cut them into thin strips or small bite-size squares.
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Rinse if needed: If the beef tastes very salty right from the package, place the slices in a colander, run them briefly under cool water, and then pat them dry with paper towels. This helps remove some of the surface salt.
PRO TIP:
Rinsing the beef is optional, but it gives you more control over the salt level in the finished sauce. Start with rinsed beef and add salt at the end only if you need it.
STEP TWO: TOAST THE BREAD
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Toast the bread slices until they’re golden and crisp.
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Spread a light layer of softened butter over the hot toast if you like.
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Keep the toast warm on a baking sheet in a low oven while you make the sauce so it stays crisp.
STEP THREE: MAKE THE ROUX
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In a large skillet or medium saucepan, melt the 4 tablespoons of butter over medium heat.
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When the butter is fully melted and starting to foam, sprinkle in the 4 tablespoons of flour.
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Use a whisk or wooden spoon to stir the flour into the butter, creating a thick paste.
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Cook this mixture for 1–2 minutes, stirring constantly, until it’s smooth and just beginning to smell nutty. The color should stay pale, not brown.
PRO TIP:
Cooking the butter and flour together for a minute or two helps get rid of any raw flour taste, which makes the sauce taste smoother and richer.
STEP FOUR: ADD THE MILK
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Turn the heat down to medium-low.
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Slowly pour in about ½ cup of the milk, whisking constantly to blend it into the roux. It will get very thick at first.
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Keep adding the milk in small amounts, whisking after each addition until the mixture is smooth before adding more.
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Once you’ve added about half the milk, you can pour in the rest a little more quickly, continuing to whisk until the sauce is smooth.
You should have a thin, lump-free white sauce at this point.
STEP FIVE: SEASON THE SAUCE
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Add the onion powder, garlic powder, black pepper, and smoked paprika or cayenne (if using).
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Stir well to distribute the seasonings.
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Continue to cook the sauce over medium heat, whisking frequently, for 4–6 minutes until it thickens enough to coat the back of a spoon.
If the sauce seems too thick, you can whisk in a splash or two of additional milk until you reach the consistency you like.
STEP SIX: ADD THE BEEF
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Stir the chopped dried beef into the hot sauce, making sure all the pieces are coated.
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Reduce the heat to low and let the mixture simmer gently for 3–5 minutes. This warms the beef and lets the flavors blend.
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Taste the sauce. Add a little more black pepper if you’d like it spicier, and add a small pinch of salt only if needed.
OUR RECIPE DEVELOPER SAYS
Because dried beef is naturally salty, always taste the sauce before adding extra salt. It’s easier to add a little at the end than to fix an overly salty sauce.
If you’re adding peas, sautéed mushrooms, or other vegetables, stir them in during this step so they warm through with the sauce.
STEP SEVEN: SERVE OVER TOAST
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Place one or two slices of warm toast on each plate.
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Spoon a generous amount of the creamed chipped beef over the toast, letting some sauce spill over the edges.
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Sprinkle with chopped fresh parsley for color and a fresh flavor.
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Serve immediately while everything is hot and the toast is still crisp.
The sauce will continue to thicken as it cools, so it’s best enjoyed right away.
CREAMED CHIPPED BEEF RECIPE TIPS
Keep the heat moderate: When you’re making the roux and adding milk, keep the heat around medium to medium-low. High heat can cause the milk to scorch on the bottom of the pan.
Whisk constantly as you add milk: Adding the milk slowly and whisking the whole time is the secret to a smooth sauce with no lumps. If you do get a few small lumps, don’t stress; keep whisking and they often smooth out as the sauce cooks.
Adjust thickness at the end: If the sauce is thicker than you’d like, whisk in more milk a tablespoon at a time. If it’s too thin, let it simmer a few extra minutes, stirring often, until it thickens.
Toast timing matters: Start the toast after your sauce has begun to thicken. That way, the bread is hot and crisp right when the sauce is ready, and you won’t end up with toast that sits and softens while you finish cooking.
Control the salt: Rinsing the beef, using unsalted butter, and tasting before you add salt all help keep the dish seasoned but not overpowering.
Make it pretty: A little sprinkle of fresh parsley or chives on top adds color and makes the dish look fresh and inviting, even though it’s made from very simple ingredients.
HOW TO SERVE CREAMED CHIPPED BEEF ON TOAST
This dish is traditionally served for breakfast or brunch, but it works just as well for lunch or dinner. Here are a few serving ideas.
BREAKFAST OR BRUNCH
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With eggs: Add a fried, poached, or soft-scrambled egg on the side. The yolk blends into the sauce for an extra-rich bite.
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With fresh fruit: A small bowl of berries, sliced melon, or citrus brightens the plate and balances the creamy sauce.
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On biscuits: For a weekend brunch, spoon the creamed beef over warm, split biscuits instead of toast.
LUNCH OR DINNER
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With a simple salad: A crisp green salad with a light vinaigrette cuts through the richness of the sauce and makes a balanced meal.
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Over potatoes: Serve the creamed beef over mashed potatoes or crispy roasted potatoes for a comforting dinner.
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With steamed or roasted vegetables: Green beans, broccoli, or roasted carrots work nicely on the side and add color to the plate.
KID-FRIENDLY IDEAS
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Use slightly less pepper for younger palates.
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Serve the sauce in a small bowl alongside toast “soldiers” (toast cut into strips) so kids can dip instead of having the sauce poured on top.
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Offer peas or corn as a simple side dish if you’re not mixing vegetables into the sauce.
HOW TO STORE CREAMED CHIPPED BEEF
One of the nice things about this recipe is that leftovers reheat well. The sauce will thicken as it cools, but you can easily bring it back to a pourable consistency with a splash of milk.
MAKE AHEAD
You can make the creamed beef sauce up to a day in advance and store it in the fridge. When you’re ready to serve, reheat the sauce gently on the stovetop and toast fresh bread. This is a good option if you want a quick breakfast the next morning without cooking from scratch.
It’s best to toast the bread right before serving so it stays crisp under the sauce.
IN THE FRIDGE
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Let the creamed chipped beef cool to room temperature.
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Transfer it to an airtight container.
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Store in the refrigerator for up to 3–4 days.
IN THE FREEZER
You can freeze the creamed chipped beef sauce if you’d like to keep it longer:
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Cool the sauce completely.
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Spoon it into freezer-safe containers or freezer bags, leaving a little space at the top for expansion.
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Label with the date.
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Freeze for up to 2–3 months.
The sauce may separate slightly after freezing and thawing because of the dairy, but a good stir and a splash of milk during reheating usually bring it back together.
REHEATING
On the stovetop:
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Transfer the sauce to a saucepan.
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Warm over low to medium-low heat, stirring often.
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Add a splash of milk if the sauce is very thick.
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Continue heating until hot and smooth.
In the microwave:
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Place the sauce in a microwave-safe bowl.
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Heat in short intervals (about 30 seconds), stirring between each, until hot.
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If needed, stir in a spoonful of milk to loosen the consistency.
Always toast fresh bread right before serving and spoon the reheated sauce over the hot toast.
FREQUENTLY ASKED QUESTIONS
Can I use fresh beef instead of dried beef?
This recipe is designed for dried or chipped beef, which has a salty, cured flavor that seasons the whole sauce. Fresh beef won’t give the same result. If you don’t have dried beef, use thinly sliced ham, leftover roast beef, or cooked bacon for a similar style of dish.
How do I keep the sauce from getting too salty?
Use unsalted butter, rinse the dried beef briefly under cool water, and taste the sauce before adding any extra salt. If you find the finished sauce still tastes a little too salty, you can stir in a splash more milk or a spoonful of unsalted mashed potatoes to soften the flavor.
Why is my sauce lumpy?
Lumps usually happen when all the milk is added at once or the roux doesn’t get stirred smoothly. Next time, add the milk slowly, whisking constantly. For a batch that’s already lumpy, you can try whisking vigorously as it cooks, or even run it through a fine mesh strainer before adding the beef.
Can I double this recipe?
Yes. Use a large skillet or a wide saucepan so the sauce has room to heat evenly. Double all the ingredients, and give it a few extra minutes to thicken. Stir often so the sauce doesn’t stick to the bottom of the pan.
Can I make a lighter version?
You can use 2% milk and reduce the butter to 3 tablespoons if you want a lighter sauce. The texture will be slightly less rich, but still creamy. Be careful not to reduce the fat too much, or the sauce may taste floury instead of smooth.
What if the sauce gets too thick after sitting?
This sauce naturally thickens as it cools. When you reheat it, just add a tablespoon or two of milk at a time, stirring until it loosens back to your preferred consistency.
Creamed chipped beef on toast is one of those quietly comforting recipes that never really goes out of style. With a handful of staple ingredients and a few easy steps, you can turn dried beef and milk into a rich, peppery sauce that tastes like home. Serve it over hot toast for breakfast, lunch, or dinner, and keep the extra in the fridge for a quick, warming meal later in the week.
Creamed Chipped Beef on Toast
Ingredients
- 8 ounces dried chipped beef sliced into thin strips or small pieces
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk at room temperature if possible
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon smoked paprika or a pinch of cayenne optional
- Salt to taste
- 8 slices thick-cut bread toasted
- 1 to 2 tablespoons softened butter for the toast (optional)
- 2 tablespoons chopped fresh parsley or chives for garnish (optional)
Instructions
- Prepare the beef: Remove the dried chipped beef from the package. Stack the slices and cut into thin strips or small pieces. If the beef tastes very salty, rinse briefly under cool water and pat dry with paper towels.
- Toast the bread: Toast the bread slices until golden and crisp. Spread lightly with softened butter, if desired. Keep warm while you make the sauce.
- Make the roux: In a large skillet or medium saucepan, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes until smooth and bubbly but not browned.
- Add the milk: Turn the heat to medium-low. Slowly pour in about ½ cup of milk while whisking constantly. When smooth and thick, add the remaining milk in small amounts, whisking until the sauce is smooth and lump-free.
- Season and thicken: Stir in the onion powder, garlic powder, black pepper, and smoked paprika or cayenne, if using. Bring to a gentle simmer over medium heat, stirring often, until the sauce has thickened enough to coat the back of a spoon, about 4 to 6 minutes.
- Add the beef: Stir the sliced dried beef into the sauce. Reduce the heat to low and simmer for 3 to 5 minutes, until the beef is heated through and the flavors blend. Taste and add salt only if needed.
- Serve: Place one or two slices of warm toast on each plate. Spoon the creamed chipped beef over the toast, letting some sauce run over the edges. Garnish with parsley or chives, if using, and serve immediately.
