Introduction
Creamed chipped beef on toast is a classic comfort dish that combines thin slices of dried beef in a creamy white sauce, poured over hot toasted bread. It has military origins, is economical and simple, yet deeply satisfying. Over the decades it has become nostalgic for many, especially in parts of the United States. In this article you’ll get a full guide: history, ingredients, step‑by‑step method, variations, nutrition, tips & tricks, mistakes to avoid, how to adapt it, serving ideas, make‑ahead and storage, plus some frequently asked questions, all in great detail.
History & Origins
Creamed chipped beef on toast is often known by slang names such as “S.O.S.” or “Shit on a Shingle.” The term “shingle” refers to the slice of toast. The dish appears in the 1910 Manual for Army Cooks under “stewed, chipped beef.” During World War I and II it was widely used in military mess halls because it was cheap to produce in bulk, required ingredients that were reasonably shelf‑stable or easy to store, and provided calories and protein in large servings. Over time it migrated into civilian kitchens, especially in the southern and northeastern United States, becoming a nostalgic breakfast or brunch dish.
What Is Chipped Beef & Why Use It
Chipped beef is dried beef, usually salted, thinly sliced or in small pieces; it’s strongly flavored and salty. It can be bought in jars, or sometimes found in the refrigerated deli section. Because it is dried and salted, a little goes a long way. It also holds up well in the white sauce (“cream gravy”) used in this dish. The sauce is often a roux (butter + flour), plus milk or cream, sometimes half‑and‑half, flavored lightly with pepper, sometimes cayenne.
Ingredients You’ll Need
dried chipped beef (jar‑packed, thin slices or shredded)
butter (unsalted or salted depending on how salty chipped beef is)
all‑purpose flour (for roux)
milk (whole milk gives better richness; may use part milk, part half‑and‑half if desired)
salt & ground black pepper (adjust for beef’s saltiness)
cayenne pepper or white pepper (optional, for a little heat or kick)
toast (any bread: white, wheat, sourdough)
optional garnishes: parsley, chives, nutmeg (sometimes)
Step‑by‑Step Preparation
- Prepare the toast slices: choose your bread, slice it to desired thickness; toast until golden and crisp enough to hold up under the sauce.
- Chop the dried beef/chipped beef: if in slices, tear or cut into bite‑sized pieces. Sometimes people rinse very briefly to reduce saltiness, but be aware that washing will remove some of the flavor.
- Make the roux: in a skillet or saucepan melt butter over medium heat. Stir in flour, cook for a minute or two to remove raw flour taste, but don’t let it brown deeply unless you want a slightly toasted roux flavor.
- Gradually add milk (or milk + cream/half‑and‑half) while whisking continuously so the sauce becomes smooth. Increase heat to medium‑low or medium, allow sauce to thicken.
- Season: add pepper, optional cayenne or white pepper. Taste carefully before adding salt because the chipped beef is salty. Some recipes add a pinch of nutmeg or minced chives for nuance.
- Add the beef pieces: once sauce is thickened, add chipped beef pieces, stir to warm through but do not overcook; just enough to heat through, integrate into sauce.
- Serve immediately: spoon the creamed chipped beef over hot toast slices. Garnish if using parsley or chives.
Variations & Flavor Twists
Use lighter dairy: part milk, part half‑and‑half, or even cream to make it richer. If you want lower fat, use low‑fat milk but flavor may be thinner.
Use other meats: some versions use ground beef gravy instead of dried beef; others use ham or other cured meats.
Add spices: cayenne, nutmeg, white pepper for more warmth. Garlic powder or onion powder optionally.
Change the bread: use sourdough, country loaf, whole grain; thick or thin slices. Maybe grill or butter the toast.
Add veggies: chopped onions or shallots sautéed briefly before the roux; mushrooms; peppers.
Use alternative toppings: sprinkle chopped parsley, chives, or grated cheese (Parmesan, cheddar) over the sauce.
Serve over biscuits or corn muffins instead of toast.
Nutrition & Portion Size
Typical serving for this dish will have moderate to high calories depending on dairy, butter, and how much sauce you use. For example one recipe for “Mom’s Easy Creamed Chipped Beef on Toast” using 5 cups milk, ¾ cup flour, ½ cup butter, 12 oz beef lunch meat, 16 slices toast yields about 402 calories per serving, 18 g fat, 42 g carbohydrates, 19 g protein. Another version has about 225‑230 kcal per serving with fewer fat grams when lighter milk is used. Be mindful that sodium tends to be very high because of the dried beef.
Tips for Perfect Results
Taste the beef’s saltiness first; adjust how much seasoning you add accordingly.
Don’t let the roux burn; keep heat moderate.
When adding milk, add gradually, whisking, to avoid lumps.
Make sure sauce is thick enough to coat spoon but still pourable—if it gets too thick, thin with a bit more milk.
Toast should be sturdy, especially if sauce is heavy; thin toast will get soggy quickly.
Serve right away; the sauce tends to thicken as it sits. You might need to reheat gently and loosen with milk.
Common Mistakes
Over‑salting because the chipped beef is already salty.
Burning or browning the roux too much—loses the smooth white sauce quality.
Sauce too thin: maybe didn’t cook roux long enough or added milk too fast without whisking.
Sauce too thick: can be fixed by adding more milk, or reducing flour in roux.
Toast too soft or fragile, so dish becomes mushy.
Using expired or overly dry chipped beef—texture may be off.
Detailed Full Recipe
Ingredients (serves 4)
‑ 4 tablespoons unsalted butter
‑ 3 tablespoons all‑purpose flour
‑ 2 cups whole milk
‑ optional ½ cup half‑and‑half or cream (for extra richness)
‑ 4‑5 ounces dried chipped beef (jar or deli, chopped)
‑ fresh ground black pepper, to taste
‑ pinch cayenne pepper (optional)
‑ 4 slices good bread, toasted
‑ optional garnish: chopped parsley or chives
Method
Toast bread slices; keep warm. Melt butter in medium saucepan over medium heat. Add flour and whisk continuously for about 1‑2 minutes, making a roux. Gradually pour in milk (and cream if using), whisking constantly to avoid lumps. Continue cooking until sauce thickens, stirring often, about 3‑5 minutes. Add chopped chipped beef, stir until warmed through, reduce heat as needed. Taste, adjust pepper. Spoon sauce generously over toast. Garnish.
Time Estimate
Prep time: 5 minutes (chopping beef, gathering ingredients)
Cooking time: about 10 minutes (roux, sauce, heating beef)
Total time: ~15 minutes
Serving Suggestions
Breakfast or brunch: serve alongside eggs (fried or scrambled), hash browns, maybe grits or home fries.
Lunch: pair with a crisp green salad or steamed vegetables to lighten the meal.
Dinner: serve with roasted or steamed vegetables; perhaps a side of potatoes or biscuits.
Comfort side: baked beans, coleslaw, or corn.
Make‑Ahead & Storage
Sauce (without toast) can be made ahead and stored in refrigerator up to 2‑3 days; reheat gently over low heat, adding milk to loosen.
Toast should be made just before serving so it remains crisp.
Leftovers: combine sauce with toast just before eating; avoid letting sauce soak toast too long in storage.
Health & Adaptations
To reduce fat: use low‑fat milk, reduce butter, omit cream.
To reduce sodium: rinse chipped beef lightly, use low‑salt bread, select brands with lower sodium.
For richer version: use whole milk + cream, add more butter.
For different dietary needs: gluten‑free flour instead of all‑purpose flour; dairy alternatives (plant‑based milks) though sauce consistency may vary.
Cultural Impact & Nostalgia
Because the dish was strongly associated with military mess halls, many veterans and their descendants remember it fondly. The slang names reflect both the affection and the roughness of the mess‑hall experience. It’s often cited as vintage comfort food, representative of simpler times or economic constraint when making something filling with few ingredients. Southern Living and other publications note that it’s one of the most searched comfort meals, especially in fall, among people seeking nostalgic recipes.
Frequently Asked Questions
Is it always served for breakfast? Not necessarily. It can be breakfast, brunch, lunch, dinner—depends on preference. Many people treat it like gravy/sloppy dish over toast in morning, but it works any time.
Can I use fresh beef instead of dried beef? Fresh ground beef changes flavor and texture significantly; the iconic salty flavor of dried beef is part of what defines the dish. Some variants use ground beef gravy, but then it’s not quite the same.
How salty will it be? Usually quite salty, because the dried beef is heavily salted. That means be cautious with additional salt. Rinsing beef can help a little.
Is the name “S.O.S.” acceptable? Some people use it casually, some prefer full name. “S.O.S.” or “Shit on a Shingle” are slang terms; in polite company one may use “creamed chipped beef on toast.”
What kind of bread should I use? Strong, hearty bread that toasts well without collapsing under the sauce. Something like sourdough, country loaf, or thick sliced white/wheat works.
Conclusion
Creamed chipped beef on toast is a simple, old‑fashioned dish rooted in history, yet still relevant today for its comfort, ease, cost‑effectiveness, and nostalgic appeal. With just a few common ingredients and basic techniques, you can produce a dish that’s creamy, savory, hearty, and satisfying. Adapt it to your diet, make variations, serve with sides, and enjoy a bite of culinary history. If you try this, you’ll likely appreciate why generations have held it dear.