Today, I’m making one of my all-time favorite comfort dishes: Creamed Chipped Beef on Toast, also known as SOS or “Shit on a Shingle.” This is a simple yet incredibly satisfying recipe, where a silky, creamy white gravy made from a classic roux and milk wraps around tender, flavorful beef.

I love how versatile it is; while the traditional version is pure and straightforward, you can always add a personal touch, like a handful of peas or a dash of spice, to make it your own.

Prep Time: 10 mins	Cook Time: 15 mins	Total Time: 25 mins
Servings: 4 People	Yield: 4 servings	Jump to Recipe

Ingredients You Need

To make this classic dish, you’ll need the following:

3 ounces dried beef, chopped into small strips
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 ½ cups whole milk, warmed
1/4 teaspoon cayenne pepper (optional, for a slight kick)
Salt and freshly ground black pepper, to taste
4 slices of your favorite bread, toasted
1 tablespoon fresh parsley, chopped (optional, for garnish)

Tip: Rinsing the dried beef lightly under cold water will help remove excess salt and make the sauce more balanced.

How to Make a Creamy White Sauce

The heart of creamed chipped beef is its creamy white sauce. Start by melting butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms and the raw flour taste disappears. Slowly add warm milk, whisking constantly, until the sauce thickens and reaches a velvety texture. Season with a pinch of cayenne, salt, and pepper to taste. This simple white sauce is the base for a rich and flavorful dish.

How to Make Creamed Chipped Beef

Once your white sauce is ready, stir in the chopped dried beef. Cook for another 2-3 minutes to ensure the beef is fully coated and warmed through. Taste and adjust seasoning if needed. The result should be a creamy, slightly thickened sauce with tender bits of beef, perfect for serving over toast.

How to Make Shit on a Shingle (Creamed Chipped Beef)

While the name might sound funny, the dish itself is pure comfort. Place toasted slices of bread on a plate and generously spoon the creamed chipped beef mixture over each slice. Garnish with fresh parsley if desired. Serve immediately for a hearty, satisfying breakfast or brunch.

Recipe Variations

To make this dish your own, consider these variations:

Light version: Use 2% milk instead of whole milk.
Extra flavor: Add a teaspoon of Dijon mustard or a pinch of smoked paprika to the sauce.
Casserole style: Layer the creamed beef and toast in a baking dish, top with shredded cheese, and bake for 10 minutes at 350°F (175°C).
Vegetarian twist: Substitute beef with sautéed mushrooms or textured vegetable protein.

Step-by-Step Quick Summary

Rinse and chop dried beef.
Melt butter, whisk in flour, and cook 1-2 minutes.
Gradually add warm milk, whisking until smooth and thickened.
Stir in beef, cayenne, salt, and pepper.
Toast bread and spoon creamed beef over the top.
Garnish with parsley and serve warm.

Creamed Chipped Beef on Toast ( Shit On a Shingle )

Creamed Chipped Beef on Toast, famously known as “Shit on a Shingle,” is a classic comfort dish with roots in both the Depression era and World War II. Originally created as a low-cost, hearty meal, this dish was a staple for troops and families alike, offering a flavorful and satisfying protein option without breaking the budget. Using simple ingredients like dried beef, butter, and milk, this creamy, savory gravy served over toast has endured through generations, proving that sometimes the simplest meals leave the most lasting impression.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, main dish

Cuisine American

Servings 4 People

Calories 320 kcal

Ingredients

3 ounces dried beef chopped into small pieces
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 ½ cups whole milk warmed
1/4 teaspoon cayenne pepper optional, for a slight kick
Salt and freshly ground black pepper to taste
4 slices of your favorite bread toasted
1 tablespoon fresh parsley chopped (optional, for garnish)

Instructions

Prepare the beef: Rinse the dried beef lightly under cold water to remove excess salt, then pat dry with a paper towel. Set aside.
Make the roux: In a medium saucepan over low-medium heat, melt butter until foamy. Add flour and whisk continuously for 1-2 minutes until a smooth paste forms.
Add milk: Gradually pour in warm milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-6 minutes.
Season and combine: Stir in chopped beef, cayenne pepper, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to blend and the beef to warm through.
Toast the bread: While the sauce is cooking, toast your bread slices until golden brown.
Serve: Spoon the creamy beef mixture generously over the toasted bread. Sprinkle fresh parsley on top if desired. Serve immediately.

Notes

Recipe Notes

For a lighter version, use 2% milk instead of whole milk.
Adjust salt carefully; dried beef can be quite salty.
This dish pairs well with scrambled eggs or a fresh green salad for a complete breakfast or brunch.

FAQs

“Shit on a Shingle,” or SOS, is a classic American dish of creamed chipped beef served over toasted bread, popular in the military and at home.

Yes, you can substitute fresh beef, but it won’t have the same salty, concentrated flavor. Lightly season to taste if using fresh meat.

Whisk the flour and butter thoroughly before adding milk and add the milk gradually while whisking constantly to ensure a smooth, creamy sauce.

You can prepare the sauce and beef in advance, but it’s best served fresh over toasted bread to keep the toast crisp and the sauce creamy.