If you grew up in a military family, chances are you’ve heard of Creamed Chipped Beef on Toast—affectionately (or not so affectionately) called “SOS” in the Army. For many, this dish is pure nostalgia: thin slices of dried beef swirled into a creamy, savory white sauce and spooned generously over crispy, golden toast. It’s simple, hearty, and deeply comforting.

I first discovered this dish through my grandfather, who served in the Navy. He would often reminisce about long mornings that began with this stick-to-your-ribs breakfast. While the military version was designed for efficiency and mass cooking, the homemade version has all the flavor with none of the shortcuts. Today, it’s still a beloved classic that makes its way to Sunday brunch tables, especially in the Northeast.

What I love most about Creamed Chipped Beef is how unfussy it is. With just a few pantry staples—milk, butter, flour, and dried beef—you can create something that feels filling, flavorful, and indulgent in under 20 minutes. It’s the kind of meal that doesn’t try too hard but still manages to win over everyone at the table.

Whether you’re making this for a cozy weekend breakfast, a quick dinner when you don’t feel like cooking, or to relive a bit of culinary history, Creamed Chipped Beef on Toast proves that sometimes the most humble recipes are the ones we cherish the most.

Why You’ll Love It

• Quick and easy – Ready in less than 20 minutes with minimal prep.

• Comfort food at its best – Rich, creamy sauce paired with salty beef and crunchy toast.

• Budget-friendly – Made with simple, inexpensive ingredients.

• Versatile – Serve on toast, biscuits, English muffins, or even over mashed potatoes.

• Nostalgic – A dish with roots in military kitchens, bringing history to your table.

Ingredient Notes & Details

• Dried beef: Look for jars of dried beef (often Buddig or Hormel brands). Rinse under cold water to remove excess salt, then pat dry before slicing.

• Butter: Unsalted butter works best so you can control the seasoning.

• Flour: All-purpose flour is essential for making the roux that thickens the sauce.

• Milk: Whole milk creates the creamiest base, but 2% works too. Avoid skim if possible—it won’t be as rich.

• Black pepper: Freshly ground black pepper adds warmth and balances the salty beef.

• Toast: White sandwich bread is traditional, but sourdough, Texas toast, or even homemade biscuits are fantastic options.

Step-by-Step Instructions

1. Prepare the beef: Rinse the dried beef slices in cold water to reduce saltiness. Pat them dry with a paper towel, then slice into thin strips or rough chops.

2. Make the roux: In a medium skillet over medium heat, melt the butter. Whisk in the flour until smooth and bubbly, about 1 minute. This is your roux, which thickens the sauce.

3. Add the milk: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens, about 4–5 minutes.

4. Season: Stir in the black pepper. Taste before adding extra salt—the beef is naturally salty.

5. Add the beef: Fold the sliced beef into the creamy sauce and cook for 1–2 minutes until heated through.

6. Toast the bread: While the sauce finishes, toast your bread until golden brown and crisp.

7. Assemble: Spoon the creamed chipped beef generously over the hot toast. Serve immediately while warm and comforting.

FAQ

Can I make this ahead of time?
Yes, but the sauce will thicken as it cools. Reheat gently on the stove with a splash of milk to loosen it up.

Is dried beef the same as corned beef?
No. Dried beef is pressed, salted beef that comes in thin slices. Corned beef is typically chunkier and cooked differently.

What can I use instead of dried beef?
Thinly sliced deli roast beef, ham, or even leftover turkey can work in a pinch.

Why is it called “SOS”?
It’s an old military nickname—“Sh*t on a Shingle”—referring to the creamy beef mixture served over toast.

Can I make this gluten-free?
Yes! Substitute the flour with a gluten-free flour blend or cornstarch slurry. Use gluten-free bread for serving.

What’s the best bread to use?
Classic white bread is traditional, but brioche, sourdough, or Texas toast elevate the dish.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm on the stovetop over low heat, adding milk to thin as needed.

• Freezer: Not recommended, as the creamy sauce tends to separate.

Variations

• Southern Style: Swap toast for flaky buttermilk biscuits.

• Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce.

• Vegetable Boost: Stir in peas, mushrooms, or sautéed onions for extra texture.

• Cheesy Version: Add a handful of shredded cheddar for a richer sauce.

• Breakfast Twist: Top with a fried egg for a hearty brunch meal.