Creamed Chipped Beef on Toast: A Classic Comfort Food with History
Few dishes carry the same nostalgic charm and savory satisfaction as Creamed Chipped Beef on Toast. Known affectionately (and sometimes humorously) as “S.O.S.” — an abbreviation that military veterans will recognize — this simple, hearty dish has a long-standing place in American culinary history.
Whether you’re revisiting a childhood favorite or discovering it for the first time, this creamy, salty, and satisfying recipe is the perfect comfort food for breakfast, brunch, or even a quick weeknight dinner.
A Bit of History
Creamed Chipped Beef on Toast became widely known as a staple meal for U.S. military personnel during the 20th century. The dish was inexpensive, easy to prepare in bulk, and packed with enough calories to keep soldiers going. While it gained a mixed reputation in the service, many grew to love it — and carried that appreciation into civilian life.
Despite its humble roots, the dish has stood the test of time. Today, it appears on diner menus, in home kitchens, and even gourmet variations of it exist in modern cookbooks.
What is Creamed Chipped Beef?
At its core, Creamed Chipped Beef consists of thin slices of dried beef (often from a jar or vacuum-sealed pack) simmered in a rich white sauce, typically made from butter, flour, and milk. The creamy, savory mixture is then spooned generously over toasted bread.
The beef lends a deep, salty flavor that’s balanced beautifully by the smooth, mild cream sauce. It’s a no-fuss, filling dish that can be made in just 15–20 minutes.
Creamed Chipped Beef on Toast Recipe
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole milk preferred for richness)
1 jar (2.5 ounces) dried beef, rinsed and sliced into thin strips
Freshly ground black pepper (to taste)
Toasted bread (white, sourdough, or your choice)
Optional:
A pinch of cayenne or paprika for added warmth
Fresh parsley for garnish
Instructions:
Prepare the beef:
Rinse the dried beef under cool water to reduce excess salt. Pat dry and slice into thin strips.
Make the roux:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a light roux. This removes the raw flour taste.
Add the milk:
Slowly pour in the milk while whisking to keep the sauce smooth. Bring to a simmer, stirring frequently, until the sauce thickens — about 4–5 minutes.
