Creamed Chipped Beef on Toast, affectionately known in military circles as “SOS” (Save Our Stomachs), is a comforting and timeless American dish that dates back to the early 20th century. Originally favored by soldiers for its simplicity and heartiness, this dish has remained a household staple thanks to its savory flavor and incredibly easy preparation.
Thin slices of dried beef are simmered in a rich, creamy white sauce and served generously over crispy buttered toast. While traditional, this recipe allows for a few modern upgrades without compromising its authentic roots. Whether served for breakfast, lunch, or dinner, creamed chipped beef offers nostalgia, satisfaction, and warmth in every bite.
Ingredients
• 8 ounces dried beef (sliced into bite-size strips)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2½ cups whole milk (warm)
• ¼ teaspoon freshly ground black pepper
• Pinch of nutmeg (optional, for added warmth)
• 4–6 slices of hearty white or sourdough bread, toasted and buttered
• Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Beef:
Rinse the dried beef under cold running water briefly to remove excess salt. Pat it dry using a paper towel and slice it into thin strips or small pieces. Set aside. - Make the Roux:
In a large skillet or saucepan, melt the butter over medium heat. Once fully melted and slightly foamy, whisk in the flour. Stir constantly for 1–2 minutes to form a roux. It should be smooth and golden but not browned. - Create the Cream Sauce:
Gradually pour the warm milk into the roux while whisking continuously. Ensure there are no lumps. Continue to stir and cook over medium heat for about 4–5 minutes or until the mixture thickens to a smooth, velvety texture. - Add the Beef and Seasoning:
Stir in the sliced dried beef. Reduce the heat to low and let the beef simmer gently in the sauce for another 2–3 minutes. Season with black pepper and a pinch of nutmeg if using. Taste and adjust seasoning. Note that dried beef is naturally salty, so adding salt is often unnecessary. - Toast the Bread:
While the creamed beef is warming, toast your slices of bread to a golden brown. Spread a thin layer of butter if desired for a richer taste. - Assemble the Dish:
Place toasted bread slices on individual serving plates. Spoon generous portions of the hot creamed chipped beef over each slice, allowing the sauce to soak slightly into the bread edges for best flavor. - Garnish and Serve:
Top with a sprinkle of chopped fresh parsley for a pop of color and freshness. Serve immediately while hot.