Also known as “SOS” (a cheeky nickname said to stand for “Shit on a Shingle”), this classic American comfort dish is pure nostalgic comfort in a bowl. Tender strips of dried beef smothered in a creamy, peppery white sauce and served over buttery toast—it’s simple, savory, and deeply satisfying. Whether you’re craving a hearty breakfast, a retro brunch, or a no-fuss meal from the past, this timeless recipe delivers big flavor with minimal effort.
Why You’ll Love This Recipe
This isn’t just another breakfast—it’s a taste of history. Born in military mess halls and mid-century diners, creamed chipped beef has stood the test of time for one reason: it works. The rich, velvety sauce clings to each bite of toast, while the salty-savory beef gets mellowed by milk and warmed up with black pepper. It’s fast, filling, and perfect for cold mornings or when you want something real.
Perfect for:
- Hearty breakfasts and weekend brunch
- Nostalgic comfort meals
- Budget-friendly cooking
- Fans of country gravy and open-faced sandwiches
Ingredients (Serves 4)
For the Creamed Beef Sauce
- 4 oz (115g) dried chipped beef (like Hormel or Skippy)
- ¼ cup (½ stick / 56g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) whole milk, room temperature (warmed slightly if possible)
- ¼ tsp freshly ground black pepper (use more if you like it spicy!)
- 1 tsp Worcestershire sauce (adds umami depth)
For Serving
- 8 slices bread (white, sourdough, or whole wheat)
- Butter, for toasting
- Optional: chopped fresh parsley, for garnish
Step-by-Step Instructions
1. Prep the Beef
- Rinse dried chipped beef under cold water to reduce saltiness.
- Pat dry with paper towels and chop into smaller, bite-sized pieces if desired.
2. Sauté the Beef
In a medium saucepan over medium heat:
- Melt butter.
- Add chopped beef and cook 1–2 minutes, stirring, until lightly toasted and fragrant.
3. Make the Roux
- Sprinkle flour over the beef and butter.
- Stir constantly 1–2 minutes, until mixture forms a smooth paste and turns golden—this cooks out the raw flour taste.
4. Add Milk & Thicken
- Gradually pour in milk, whisking or stirring constantly to prevent lumps.
- Continue cooking over medium heat, stirring often, for 5–7 minutes, until sauce thickens to a creamy, gravy-like consistency.
5. Season & Finish
- Stir in black pepper and Worcestershire sauce.
- Taste and adjust:
- More pepper for heat
- A splash of hot sauce for kick
- A pinch of garlic powder for depth
Keep warm on low heat.
6. Toast the Bread
- While sauce simmers, toast bread until golden and crisp.
- Spread with butter while warm for extra richness.
7. Serve & Enjoy
- Place two slices of toast per plate (open-faced sandwich style).
- Ladle generous spoonfuls of creamed beef over the top.
- Garnish with chopped parsley if desired.
Serve immediately while hot.
You Must Know
- Use whole milk —low-fat versions may curdle or thin out.
- Stir constantly —roux-based sauces lump easily.
- Freshly ground pepper is key —it gives that signature sharp warmth.
- Tastes better the next day? Reheat gently—don’t boil.
- Freezer-friendly? Not ideal—the sauce can separate when thawed.
Storage Tips
- Store sauce separately from toast in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat, stirring often. Microwave works but stir frequently.
- Always re-toast bread before serving leftovers.
Ingredient Substitutions
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Dried chipped beef
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Thinly sliced deli roast beef or corned beef
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Less salty, faster prep
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Whole milk
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Half-and-half or evaporated milk
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Richer, silkier texture
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Butter
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Ghee or olive oil
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Dairy-free option
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Worcestershire
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Soy sauce or coconut aminos
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Umami substitute
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White bread
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Sourdough, rye, or gluten-free toast
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For flavor or dietary needs
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Serving Suggestions
- Serve family-style on a platter with coffee or tea.
- Great for brunch buffets or diner-style spreads.
- Double the batch and freeze sauce base (without toast).
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American military cuisine and Depression-era frugality, this recipe honors how simple ingredients can become something deeply satisfying. Found in mess halls, roadside diners, and vintage cookbooks alike, it celebrates comfort food at its most honest—no pretense, just warmth on a plate.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd.
- Want more flavor? Add a dash of onion powder or smoked paprika.
- Make ahead: Prepare sauce 1–2 days ahead. Reheat and serve with fresh toast.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Is chipped beef the same as jerky?
A: No—chipped beef is thinly sliced cured beef, softer and meant for cooking. Jerky is dried and chewy.
Q: Why did my sauce turn out lumpy?
A: Likely due to adding cold milk too fast. Warm it first and whisk constantly.
Q: Is this gluten-free?
A: Only if using GF flour and bread.
Q: Can I use heavy cream instead of milk?
A: Yes—for ultra-rich version. Dilute with a splash of broth or water if too thick.
Q: Can I air fry the toast?
A: Absolutely! Air fry at 375°F for 3–4 mins until crisp.
Allergy Information
Contains: dairy (butter, milk), wheat (in flour and bread).
Gluten-free option: Use GF flour and bread.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and Worcestershire sauce.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings (2 slices + sauce)
- Calories: 380
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 6g
- Protein: 18g
- Sodium: 980mg
This dish doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great breakfast should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with beef, boldness, and someone who says, “Let’s make it together.”
