This easy creamed chipped beef recipe is sure to become a family favorite. Whip up a batch in less than 15 minutes and enjoy a savory start to your day.
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I grew up on creamed chipped beef. It’s the kind of savory, peppery sauce spooned over toast that makes a simple breakfast feel like a warm, nostalgic hug — and you can make it in under 15 minutes. This version is creamy, slightly tangy, and flexible: perfect for a rushed weekday brunch or a lazy weekend breakfast. If you want a hearty side alongside it, try an easy Southern potato salad for classic comfort pairing.
Why you’ll love this dish
This creamed chipped beef recipe is quick, pantry-friendly, and very forgiving. A jar of dried beef, a knob of butter, a little flour, milk, and black pepper create a savory gravy that clings to toast, biscuits, or roasted potatoes. It’s budget-friendly because dried beef keeps a long time and stretches — a little goes a long way. Families love it because kids often eat the creamy texture and mild tang without fuss. It’s also a perfect make-ahead breakfast for camping mornings or a busy weekday — the sauce reheats beautifully.
"A simple, peppery sauce that tastes way better than its few ingredients suggest — a family favorite in minutes."
The cooking process explained
Before you dive in, here’s the quick play-by-play so you know what to expect: you soften butter, bloom a little flour for a roux, whisk in milk until smooth, and add thin strips of chipped beef. Finish with cracked black pepper and a touch of mustard or Worcestershire if you like. Total stove time: about 10 minutes, plus prep. No complicated equipment — just a skillet and a whisk.
Gather these items
- 2 tablespoons unsalted butter (substitute olive oil for dairy-free)
- 2 tablespoons all-purpose flour (use gluten-free blend if needed)
- 1 1/2 to 2 cups whole milk (or half-and-half for richer sauce; plant milks can work but may separate slightly)
- 4–6 ounces dried chipped beef, sliced into bite-sized pieces
- 1/4 to 1/2 teaspoon freshly ground black pepper (adjust to taste)
- Pinch of nutmeg (optional)
- 1/2 teaspoon Dijon mustard or a dash of Worcestershire sauce (optional, for depth)
- Toast, biscuits, or scrambled eggs for serving
Note: If you don’t have chipped beef, thinly sliced smoked roast beef or even cooked corned beef can be adapted (see variations below). For more creamy side ideas, consider this potato-based recipe as a side option: a creamy potato salad twist.
Directions to follow
- Bring milk to just below a simmer in a small saucepan, or use cold and heat with the roux later — both work.
- In a medium skillet over medium heat, melt the butter until foamy.
- Add the flour and whisk constantly for 1 minute to cook out the raw flour taste; you’ll have a pale roux.
- Slowly whisk in 1 cup of warm milk; the mixture will thicken. Add the remaining milk and whisk until silky and smooth.
- Stir in the chipped beef and bring the mixture to a gentle simmer. Simmer 2–3 minutes so the beef softens and flavors meld.
- Season generously with freshly ground black pepper and taste for salt (chipped beef is often salty, so add salt sparingly). Add Dijon or Worcestershire if using.
- If the gravy is too thick, thin with a splash more milk; if too thin, simmer a minute longer. Serve immediately over hot toast or biscuits.
Short action tips: keep your whisk moving when adding milk to avoid lumps, and don’t overheat — curdling is rare with dairy but avoid hard boiling.
Best ways to enjoy it
- Traditional: ladled over hot buttered toast or English muffins.
- Brunch plate: serve alongside scrambled eggs and roasted cherry tomatoes for color and balance.
- Potatoes: spoon over roasted or mashed potatoes for a hearty dinner. For a nostalgic family spread, pair it with a family-style comfort dish to round out the plate.
- Camping hack: make the roux and bring powdered milk; reheat over the camp stove and stir in pre-sliced dried beef for a no-fuss breakfast.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to bring it back to a creamy consistency. For freezing, portion into an airtight container and freeze up to 2 months — thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Tricks for success
- Use freshly cracked black pepper — it’s the dominant flavor.
- Taste before salting; dried beef is salty and you may not need any.
- If lumps form, strain through a fine-mesh sieve or whisk vigorously with an immersion blender.
- For extra richness, swap half the milk for cream. For a lighter version, use low-fat milk but expect a thinner sauce.
- Warm the milk first; cold milk added to a hot roux increases the chance of lumps.
Flavor swaps
- Dairy-free: use vegan butter and an unsweetened, neutral plant milk (oat is best) and a gluten-free flour blend.
- Protein swap: use thinly sliced smoked roast beef or torn cooked ham. Reduce added salt accordingly.
- Herbed version: finish with chopped chives or parsley and a squeeze of lemon for brightness.
- Spicy kick: add a pinch of cayenne or a few dashes of hot sauce to the finished sauce.
Helpful answers
Q: What exactly is chipped beef?
A: Chipped beef is thinly sliced, salted, and often smoked dried beef that’s sold in jars or packages. It’s salty and concentrated in flavor, which is why the sauce gets most of its seasoning from the beef.
Q: Can I make this ahead for a brunch buffet?
A: Yes — keep the sauce warm in a small slow cooker on low, stirring occasionally and adding a splash of milk if it thickens.
Q: Is this gluten-free?
A: Not as written because of the all-purpose flour. Use a 1:1 gluten-free flour blend to make it gluten-free.
Q: My sauce is lumpy — what should I do?
A: Whisk vigorously while heating, or blend briefly with an immersion blender. To avoid lumps initially, whisk in the milk gradually and use warm milk.
Q: How salty will this be?
A: Chipped beef can be very salty. Taste the sauce before adding salt and balance with a touch of acid (lemon) or mustard if it feels overly salty.
Conclusion
This creamed chipped beef recipe is a fast, comforting way to convert a few pantry staples into a family-pleasing meal in under 15 minutes. For another nostalgic take on chipped beef, see Creamed Chipped Beef – A Nostalgic Comfort Dish. If you like a plated breakfast with toast, this version paired with classic toast ideas from Cream Chipped Beef and Toast – Simple Seasonal is worth a look. And if you plan to take this on a trip, check these easy camping food ideas to adapt the recipe for camp cooking.
Creamed Chipped Beef
Ingredients
Method
- Bring milk to just below a simmer in a small saucepan, or use cold and heat with the roux later.
- In a medium skillet over medium heat, melt the butter until foamy.
- Add the flour and whisk constantly for 1 minute to cook out the raw flour taste; you’ll have a pale roux.
- Slowly whisk in 1 cup of warm milk; the mixture will thicken. Add the remaining milk and whisk until silky and smooth.
- Stir in the chipped beef and bring the mixture to a gentle simmer. Simmer 2–3 minutes so the beef softens and flavors meld.
- Season generously with freshly ground black pepper and taste for salt. Add Dijon or Worcestershire if using.
- If the gravy is too thick, thin with a splash more milk; if too thin, simmer a minute longer. Serve immediately over hot toast or biscuits.
