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If you’re looking for a meal that’s easy, hearty, and packed with that classic, salty-savory goodness, this creamed chipped beef gravy on toast is calling your name. Known as “SOS,” it’s a simple, comforting dish with creamy gravy and beefy bites over toast that’s sure to hit the spot. Whether it’s your first time or a trip down memory lane, this recipe is all about cozy, no-fuss flavor.
Creamed Chipped Beef
This dish has a special place in my heart, tied to memories of my grandpa, who served in the Army with the legendary Big Red One. He’d make this “SOS” for his family, a comforting reminder of his time in the military where meals needed to be hearty and practical. Growing up, whenever we’d visit him in Baltimore, I’d wake up to the smell of chipped beef gravy simmering on the stove, knowing that breakfast would be something extra special. It was simple, but there was something about the way he made it that made you feel right at home.
My mom has since carried on the tradition, passing down his way of making this classic dish and now from me to my daughter. Just this morning, I was showing my 4-year-old granddaughter how to make it, watching her little hands stir the pot and feeling that same familiar warmth. For us creamed Chipped Beef is a traditional breakfast on family vacations, Christmas mornings, and special cozy weekends at home—a recipe that somehow makes every day feel like a holiday.
Now, every time I make it, I’m reminded of those early mornings with my grandpa and the warmth of family gathered around the table. From Baltimore kitchens to Florida after my grandparents retired, this recipe has always brought us together, serving as a little piece of family history in every bite.
Nikki’s Recipe Rundown
- Taste: Salty, savory, and rich. This one’s got that buttery, beefy flavor with a little pepper kick—comfort food at its finest.
- Texture: Smooth, creamy gravy with bits of beef that have a nice chew to them. If your toast is crispy, it’ll add a little crunch underneath, but let it sit (soak in a bit) if you like it softer.
- Ease: Super straightforward. Just a handful of ingredients and a little whisking, and you’ve got a solid meal on the table in no time.
- Pros: It’s easy on the budget, super cozy, and pantry-friendly, so you can throw it together anytime. Plus, it’s got that nostalgia factor that keeps folks coming back for more.
- Considerations: It’s definitely salty, so you probably won’t need extra salt. Between the butter, milk, and beef, it’s a rich one, so consider lighter swaps if that’s a concern. But remember this is a treat, you don’t have to eat it everyday (but I promise you will want to 😉 ).
- Recipe Repeatability: High. This is the kind of recipe you’ll come back to—quick, reliable, and just plain comforting, whether it’s for breakfast, lunch, or an easy dinner.
Our Family Spin on Chipped Beef Gravy
We’ve put our own spin on this classic by chopping the beef very finely with a food processor or blender, making sure you get a little savory bite in every spoonful. Traditionally, chipped beef is served in larger chunks or ribbons—both are delicious, but we love it broken down into smaller bits. It’s a simple tweak, but it’s one of those little touches that makes this recipe feel uniquely ours.
I highly recommend giving it a try this way! The recipe is solid whether you go with finely chopped beef or the traditional ribbons—it’s all about finding the taste and texture that brings a little extra comfort to your table.
Ingredients for Creamed Chipped Beef Gravy – S.O.S Gravy
- Dried Beef: This is the star of the show—salty and full of savory flavor. I like to chop it finely in the food processor or blender so you get a bit of that tasty beef in every bite. If you like the more traditional chunks or ribbons, slice them with a knife.
- Butter: I use salted butter as the base of the roux for that rich, full flavor. Just keep in mind that the dried beef adds its own saltiness, so if you’re watching your salt intake, unsalted butter is a good swap. Adjust the seasoning as you go to balance it out.
- All-Purpose Flour: This thickens the gravy and gives it that smooth, velvety texture we love. I love to use White Lily Flour, which is used to build the roux and create the perfect consistency for your gravy.
- Whole Milk: Adds richness and creaminess, giving the gravy its smooth texture.
- Water: Now, before the milk-only purists come at me, this is how I’ve made it for the last 30+ years, and trust me, it’s always been devoured. If you really don’t want to use water, just swap it for more milk at a 1:1 ratio.
- Black Pepper: Adds a nice warmth and a bit of a kick to the gravy. We like to use a good amount to bring out the peppery flavor but feel free to adjust it to your taste.
- Salt: This is totally optional since the dried beef is already pretty salty. Taste it before serving, and add salt only if you think it needs it.
How to Make Creamed Chipped Beef Gravy
Step 1 | Prep the Dried Beef
Start by chopping the dried beef in a blender or food processor.
TIP – The glass jars the dried beef comes in make the cutest juice glass!
If you prefer the more traditional way, with larger ribbons or chunks of beef, slice it by hand.
Step 2 | Melt the Butter
Melt the butter in a large skillet over medium-high heat, whisking as it melts to prevent scorching.
Step 3 | Make The Roux
Slowly add the flour while whisking to remove any lumps.
Cook for 2 to 3 minutes, whisking occasionally, to cook out the raw flour taste and form a roux.
Step 4 | Add Milk & Water
Gradually pour in the milk while whisking, making sure it’s well incorporated.
Slowly add in the water or more milk, continuing to whisk until it’s fully blended.
Step 5 | Add Dried Beef & Season
Stir in the chopped beef and season with black pepper. Taste and add more pepper or a touch of salt if needed.
Tip: If you need to thin it further, just add some more milk or water until you get the consistency you like.
Variations and Substitutions
There’s always a bit of friendly debate over what truly qualifies as “SOS”—is it chipped beef gravy or hamburger gravy? In my family, we used the term interchangeably. If it’s a hearty beef gravy poured over toast or bread, it’s SOS! Whether you go with chipped beef or ground beef, you’ll get that same comforting, savory bite.
How Can I Cut Down on the Salt?
Salt Tips: Start with unsalted butter to avoid adding extra saltiness right from the start. Since dried beef is naturally salty from the curing process, you can soak it in water for about 10 minutes, then rinse it well and pat it dry to remove some of that saltiness. Taste as you go, adjusting seasoning at the end if needed. This way, you get all the flavor without it being too salty.
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How Do You Serve Creamed Chipped Beef?
Classic Toast (the “Shingle”)
- Toast: The traditional way! Ladle the creamy chipped beef gravy over toasted white bread. But you can use any toast you love – like sourdough, wheat,or even rye.
Biscuits
- Homemade or Store-bought Biscuits: Split open warm, flaky biscuits and spoon the chipped beef gravy over them for a Southern-style breakfast or brunch.
- Cheddar Biscuits: If you love cheese, cheddar biscuits pair beautifully with the savory flavors in the gravy.
Potatoes
- Crispy Hash Browns or Home Fries: Top a plate of crispy hash browns with the gravy for a filling breakfast that’s got a great balance of creamy and crunchy.
- French Fries or Tots: Same goes for french fries, we love a good gravy on fries whether its chipped beef gravy, sausage gravy, debris gravy, or a cajun gravy.
- Mashed Potatoes: This goes over mashed potatoes almost as well as hamburger gravy.
Scrambled Eggs
- Over Eggs: Pour the creamed chipped beef gravy over scrambled eggs or a breakfast casserole for a really hearty breakfast.
- Egg Sandwich: Layer the gravy over scrambled eggs and toast for a delicious open-faced breakfast sandwich.
Grits
- Grits or a Grit Cake: Ladle the chipped beef gravy over creamy grits or a grit cake for a Southern-style spin that’s perfect for breakfast or brunch.These serving ideas offer plenty of ways to enjoy creamed chipped beef, so you can mix it up based on the occasion or your mood!
Creamed Chipped Beef FAQs
The term “SOS” stands for “Save Our Stomachs” or, more humorously, “Shit on a Shingle.” This nickname originated in the military, where a thick meat gravy—typically made with chipped beef or sometimes ground beef—was ladled over toast, the “shingle.” It was an inexpensive, filling, and easy-to-prepare dish that could feed large numbers, making it a staple in mess halls. Over time, SOS became a nostalgic favorite for many service members, who brought the recipe home after service, keeping its quirky nickname alive as a hearty, comforting meal loaded with memories.
Chipped beef and dried beef are often used interchangeably. Both are thinly sliced, salt-cured meats, but “dried beef” typically refers to beef that’s been air-dried for preservation. Chipped beef is a type of dried beef, usually sliced very thinly and often sold in small jars.
No, corned beef and chipped beef are different. Corned beef is salt-cured beef, but it’s typically sold in thicker slices or as a brisket, with a different texture and taste. Corned beef is often used in dishes like Reuben sandwiches or with cabbage, whereas chipped beef is thinner and more concentrated in flavor.
If you can’t find dried beef or just want to switch things up, country ham or even pastrami can work in a pinch. Corned beef is another option, though it has a different texture and flavor, so keep in mind it’ll change the final taste a bit. For this recipe, I used Armour Dried Beef in a glass jar, usually found in the canned meat aisle. If you can’t find it jarred, check the cold cut section near the ham, where you might spot Buddig brand beef pre-sliced in a bag.
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Creamed Chipped Beef Recipe (SOS Gravy)
Ingredients
- ½ cup stick butter, (8 tablespoons or 1/2 cup)
- ½ cup all purpose flour
- 3 cups milk
- ½ cups water, (or more milk)
- 4.5 ounces Armour Dried Beef, (or 2 2.25 ounce jars) this is in the canned meat aisle in a glass jar
- ¼ to ½ teaspoon pepper
- salt to taste
Instructions
- Chop the dried beef in a blender or food processor, or slice it with a knife if you prefer larger ribbons or chunks.
- Melt the butter in a large skillet over medium-high heat, stirring with a whisk so that it melts evenly and doesn't scorch.½ cup stick butter
- Slowly add in flour while whisking to combine and remove any lumps. Cook the mixture for 2 to 3 minutes, whisking occasionally, to remove the raw flour taste and build a roux.½ cup all purpose flour
- Gradually pour in the milk while whisking to incorporate.3 cups milk
- Then, gradually add in the water or additional milk, whisking to incorporate.½ cups water
- Pour in the chipped beef, stirring to combine.4.5 ounces Armour Dried Beef
- Season with pepper and taste. Add in additional pepper or salt if needed. The dried beef and butter have plenty of sodium, so I do not usually add any salt. You can use unsalted butter if you are watching your sodium intake. Some readers say they wash their dried beef to remove some of the salt, but I have not ever done that.¼ to ½ teaspoon pepper, salt to taste
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Love this recipe. Such a favorite for breakfast especially when I am making a large meal for family gatherings. So easy to make.
Yes! It’s always a hit with a crowd!
I like this. But my southern wife is curious why no hard boiled eggs?
Thank you so much, Randy! You know I never grew up eating it with hard boiled eggs, but they definitely can be added! I do love this over scrambled eggs a lot! Tell her I said to go for it! I love it- my southern friends!
This is the real deal, folks. A Google search for chipped beef gravy brought me here, and I was lucky it did. I made this exactly as written. The beef ‘chipped’ up nicely in my small food processor and the rest was a breeze to make. Honestly, I didn’t have high hopes for this gravy going from the memories of my youth, but it turned out so delicious that I’ll be making it many times over in the future. How could it not using a stick of butter? ‘A little bit of ‘heaven on a shingle’? You be the judge of that.
Thank you very much for your time and effort in helping folks like me look so good in the kitchen, Nikki. Greetings from SW Colorado!
Thank you so much, John! I am so glad you tried it as written. It’s just the way I make it for my family for the last 25 years, and the way my mom made it too for many year before. I love helping other’s in the kitchen. It doesn’t have to be complicated to be delicious.
If you’re looking for a great, inexpensive and quick meal — this is it, in my opinion. This recipe is fantastic.
Thank you so much, Terry! I love that you love this as much as my family does.
Love taste, but WILL NOT put them in ninja again! The texture was just wrong! lol
We loved it chipped finely, but you can slice or chop the beef by hand as well. Glad you loved it. Thank you for making it!
Kids thought this was a really good recipe. The only difference we added was one can of condensed milk.
I made this for dinner with biscuits. Real comfort dish. It makes a lot so I am freezing part of it for a quick meal later. This was delicious but do watch the salt.
I am so glad you enjoyed it. I will work on a note about a smaller batch. My family scarfs it up. But I will definitely work on that after the holiday weekend. Thank you for a 5 star rating. I hope you have a wonderful and blessed Thanksgiving.
FAVORITE Grama recipe from my childhood… Letting
my grandkids enjoy tonight ?
Thank you, Marilyn! This made my day. I love you are passing down this delicious tradition.
Fantastic!!! I doubled the Recipe. I used 8 packs of Buddig Beef. Chopped it up. It was great!
Thank you so much, Connie!