Name: Creamed Chipped Beef on Toast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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

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Introduction

Creamed Chipped Beef on Toast is a classic comfort food known for its creamy, savory sauce atop crispy toasted bread. This hearty dish is quick to prepare and perfect for breakfast, lunch, or a cozy dinner.

A dish with two thick slices of golden brown toasted bread stacked on top of each other on a white plate. The toast is covered with a creamy white sauce mixed with pieces of pink ham, sprinkled with black pepper. In the background, there are bright green peas in a white bowl. The plate sits on a white marbled surface with a beige cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Rinse the dried beef slices thoroughly to remove excess salt. Pat them dry with a paper towel, then cut into strips and shorter bite-sized pieces.
Step 2: In a large nonstick skillet over medium heat, melt the butter until bubbly. Add the dried beef pieces and sauté for 1-2 minutes to crisp them up slightly.
Step 3: Stir in the garlic powder, dried oregano, and red pepper flakes. Add the flour and mix well, stirring constantly until the roux forms with no visible white patches.

Step 4: Slowly pour in the milk a little at a time, whisking continuously to incorporate it smoothly into the roux.
Step 5: Bring the mixture to a boil, then reduce to a gentle simmer. Stir for about 2 minutes until the sauce thickens to your liking. If it becomes too thick, add a splash more milk to adjust the consistency.
Step 6: While the sauce simmers, toast the bread slices until golden and crisp.

Step 7: Spoon the creamed chipped beef gravy generously over the toasted bread. Finish with fresh-cracked black pepper to taste and serve immediately.

Tips & Variations

For a milder flavor, rinse the dried beef less vigorously to retain some saltiness, or adjust seasoning afterwards.
Substitute whole milk with half-and-half or cream for an even richer sauce.

Add a pinch of nutmeg or smoked paprika for extra depth in the sauce.
Try serving over mashed potatoes or biscuits as an alternative to toast.

Storage

Store leftover creamed chipped beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk as needed to maintain sauce consistency. Toast fresh bread for serving.

How to Serve

The dish shows two slices of toasted bread as the base layer, with a light brown, crispy texture. On top of the toast is a thick layer of creamy white gravy dotted with small pieces of pinkish-red meat, covered in specks of black pepper, creating a smooth and hearty look. To the side of the toast, there is a pile of bright green peas adding a fresh pop of color. A silver spoon rests on the edge of the toast partially covered by the gravy. All of this is served on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche, thick-cut white sandwich bread, or even biscuits work well. The bread should be sturdy enough to hold the creamy sauce without becoming soggy too quickly.

Is rinsing the dried beef really necessary?

Yes, rinsing removes excess salt from the dried beef, which can otherwise make the dish overly salty. Be sure to pat it dry thoroughly to avoid thinning the sauce.