Creamed Chipped Beef & Toast - Daily OMG Stories

Creamed chipped beef on toast was first introduced to the American military in the early 1900s and gained popularity for its capacity to feed an army. Over time, it became a staple on many Southern families’ breakfast tables.

Currently regarded as a classic—who else can recall enjoying this nostalgic dish at Grandma’s house?—the creamy, gravy-like white sauce, substantial use of dried beef, and warm Texas toast slices make this recipe for creamed chipped beef on toast the ideal weekend brunch dish to occasionally serve.

Discover how to prepare chipped beef and treat your loved ones to a nostalgic meal.

PHOTO: JEN CAUSEY; PROP STYLIST: CHRISTINA DALEY; FOOD STYLIST: ANA KELLY

What Is Chipped Beef?

Beef that has been dried, salted, and sliced thinly is known as chipped beef. In the middle of the 19th century, immigrants who were traveling along The Overland Trail found that this shelf-stable food was a great source of protein.

Eventually, it made its way into the American military in 1910, when it was first mentioned in the Manual for Army Cooks. There, a dish for 60 men’s worth of stewed chipped beef and cream sauce was served on toast.

Chipped beef, also known as dried beef, is usually created from a thinner cut of meat, like beef round. After brining and allowing it to cure for a few days, the meat is drained and allowed to air dry. Nowadays, you can even have chipped beef that has been smoked to enhance the flavor of the meat while it dries.

Creamed Chipped Beef on Toast Ingredients

Dried beef is rehydrated by the creamy, gravy-like white sauce, which also has a hint of flavor depth from a dash of black pepper. The following is a list of every ingredient needed to prepare this simple recipe for toast with chipped beef:

Butter and flour: Equal quantities of butter and flour are used in this recipe to make a roux that is used as a thickening agent for the creamy white sauce. While you can swap out the butter for oil, the butter adds a nuttier and richer flavor to the final dish.
Whole milk: Adding whole milk to the roux transforms the gravy into a creamy béchamel sauce full of flavor and depth.
Dried beef: The key ingredient to creamed chipped beef on toast is, of course, beef. While you can use any dried beef, even the canned varieties, we recommend Buddig beef—it’s cooked, comes chopped, and is not as salty as other brands of dried beef.
Seasonings: Freshly ground black pepper is the only seasoning used in this recipe. However, if you want to add a bit more spice, a pinch of cayenne pepper and garlic powder works wonders.
Texas toast: Thick, golden slices of Texas toast are perfect for soaking up the flavors of the creamed chipped beef gravy. If you don’t have any toast on hand, you can easily swap it out for some buttermilk biscuits.

PHOTO: JEN CAUSEY; PROP STYLIST: CHRISTINA DALEY; FOOD STYLIST: ANA KELLY

How To Make Creamed Chipped Beef on Toast

Ready in under 15 minutes, this cream chipped beef recipe is not only quick and simple—ideal for when you’re short on time—but a one-pot meal that can satisfy the entire family. The full recipe is further below, but here’s a brief recap:

Step 1. Make the creamy sauce: Melt butter in a cast iron skillet over medium heat until bubbling. Stir in flour and whisk until it is fully incorporated, being careful not to burn the roux. Add in whole milk, and constantly stir until the sauce has sufficiently thickened. If you find the sauce to be too thick, add more milk to reach your desired consistency.
Step 2. Add beef and pepper: Stir the dried beef strips into the sauce. Season with pepper, and stir it to evenly mix the meat into the white sauce.
Step 3. Assemble the creamed chipped beef on toast: Spoon the sauce mixture over toasted slices of Texas toast. Garnish with additional ground black pepper, and serve immediately.

How To Serve Creamed Chipped Beef on Toast

Many folks like to use thick, golden slices of buttered Texas toast for their chipped beef, but you can also spoon the gravy over warm buttermilk biscuits instead.

While this recipe is best served soon after being made, it is possible to make the hearty creamed chipped beef white sauce ahead of time. Then, when you’re ready to serve tableside, all you have to do is reheat the skillet and toast up the slices of Texas toast.

How To Store Creamed Chipped Beef on Toast

Any remaining creamed chipped beef sauce can be stored in the fridge for up to four days. You’ll also want to store the toast or biscuits separately from the gravy to prevent it from turning into soggy mush.

When you’re ready for leftovers during the week, reheat individual-sized servings of gravy either on the stovetop or in the microwave. Toast your carb of choice, drizzle the sauce on top, and serve for yet another filling meal.

Can I Freeze Creamed Chipped Beef for Later?

You may be surprised to learn that bechamel sauce—the base for this chipped beef on toast recipe—freezes exceptionally well. All you have to do is make up a batch of sauce minus the chipped beef. Pour the finished roux into an ice cube tray, and place it in the freezer. Transfer the individual cubes into a zip-top bag, and freeze them for up to three months.

To assemble, place the frozen cubes of roux in a skillet to thaw over medium heat. Once thickened, add in the pieces of chipped beef along with your choice of seasonings. Drizzle the mixture over warmed Texas toast, and serve while hot.

Tips for the Best Chipped Beef

This is a fairly easy dish to make. That’s why it has been popular for so many decades. But a few tips will make it even better:

Look for Buddig beef: Any type of dried beef will work, but we’ve found Buddig beef provides the best flavor and texture.
Keep milk and flour handy: Gravies and bechamel sauces can quickly become too thick, so keep milk on hand for a fast fix. If the mixture isn’t thickening up the way you’d like one sprinkle more of flour will help.
Toast your toast: Some people might spoon this over loaf bread right from the bag, but we think for the best flavor and texture you should toast the bread. For a bit more richness, butter the bread, too.

Ingredients

4 Tbsp. butter
1/3 cup all-purpose flour
3 cups whole milk
1 tsp. black pepper
4 1/2 oz. dried beef, cut into strips
Texas toast slices (or biscuits, if desired)

Directions

Make gravy: Melt butter in a cast-iron skillet over medium heat until bubbling.

PHOTO: JEN CAUSEY; PROP STYLIST: CHRISTINA DALEY; FOOD STYLIST: ANA KELLY

Stir in flour, and then add whole milk, whisking until flour is completely incorporated.

PHOTO: JEN CAUSEY, PROP STYLIST: CHRISTINA DALEY, FOOD STYLIST: ANA KELLY

Cook to thicken sauce:

Stir constantly until the sauce has thickened.

PHOTO: JEN CAUSEY; PROP STYLIST: CHRISTINA DALEY; FOOD STYLIST: ANA KELLY

Add beef:

Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired.