This Creamed Chipped Beef recipe transforms simple dried beef into delicious comfort food. With tender beef in a rich, creamy sauce brightened by sweet peas and colorful pimientos, it’s a military classic that deserves a place at any family table.
This humble dish of creamed chipped beef on toast has been sustaining military members for generations, and once you try my version with its thoughtful additions, you’ll understand why it’s a treasured meal in our home.
BeeBop served ten years in the Navy, and like many military folks, he has strong opinions about SOS (which we’ll pretend stands for “Same Old Stuff,” though veterans know the actual, more colorful version!). The beauty of creamed chipped beef isn’t just that it’s quick, affordable, and filling, though it certainly is all those things. It’s that this simple combination of dried beef in a creamy white sauce creates something much greater than the sum of its parts.
My recipe adds a touch of Southern flair with green peas for sweetness and diced pimientos for color and added flavor. Trust me, these additions transform what can sometimes look like, well, let’s just say “humble fare” into something you’d actually be happy to serve your family.
This dish holds special meaning in our house because it connects us to BeeBop’s military service and the generations of service members in his family. His dad, Charles, served 24 years in the Air Force, during both Korea and Vietnam, and a brother spent time in the Army. Food has this amazing way of carrying stories and memories, and every time I make this creamed chipped beef, I recall the many sacrifices military families make for our freedoms.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Chipped Beef, Bread, Milk
Skill Level: Easy
What You’ll Like About This Recipe
- It comes together in just 15 minutes, making it great for busy days when you want to feed your family fast.
- With ingredients that are budget-friendly, you can create a hearty family meal without breaking the bank.
- The sweet peas and colorful pimientos brighten the dish both visually and flavor-wise.
- This is stick-to-your-ribs comfort food that leaves everyone full and satisfied.
Ingredient Notes
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There’s nothing whatsoever exotic about the ingredients in this recipe, but I do have a few notes for you.
- Chipped beef – Salty, cured beef is the key ingredient that produces the signature flavor and texture in this recipe. This may be the only ingredient you have to specifically seek out in your grocery store. There are two popular choices. One is Hormel Dried Beef packed in a jar. The other is Buddig brand beef in a plastic package. You’ll find the Hormel beef near the canned meats (such as tuna) and the Buddig brand near the sandwich meats. Both are good choices.
- Green onions – Add a nice, mild onion flavor and a bit of color to the dish. You can substitute any kind of onion you have on hand if you don’t have green onion.
- Diced pimento – Brings a hint of sweetness and color contrast. Now, as a southerner, I always-always-always have pimento on hand. If you don’t, it’s easy to find, or you can substitute diced roasted red bell pepper
- Frozen green peas – I add the peas for a little sweetness, color, and texture. Canned peas work well in a pinch if you don’t have frozen peas.
- Toasted bread – You’ll want a sturdy bread such as sourdough. It creates the base for the dish and should be hearty enough to stand up to being topped with the sauce.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Creamed Chipped Beef
This is my personal recipe, and I’ve added a few things that Creamed Chipped Beef normally doesn’t contain. If you want a strictly traditional SOS recipe, omit the onions, pimiento, and peas. However, I think they add a lot in terms of flavor and especially in appearance.
- Briefly rinse the dried beef under warm water. For a traditional preparation, tear it into strips and let it drain on paper towels. Chop the green onions.
- In a non-stick skillet over medium-high heat, melt the butter.
- Add the green onions and chipped beef. Cook, stirring, until the onions are soft.
- Sprinkle the flour over the onions and beef and continue cooking and stirring for an additional 2 or 3 minutes.
- Slowly add the milk, stirring constantly. Bring the mixture to a strong bubble, then reduce the heat and cook until thickened. Taste the mixture and see if you think it needs any salt (It probably won’t because the beef is quite salty). Stir in the pepper.
- Stir in the pimiento and peas. Let the mixture cook for a few minutes until the peas are heated through.
- Serve hot over toasted bread.
Recipe Tips
- Make sure to rinse the beef well. Chipped beef is very salty. A quick rinse under warm water helps remove excess salt. Pat it dry with paper towels to avoid watering down the sauce.
- Add the milk slowly and whisk until it’s fully incorporated. Whisking will help prevent clumping and keep the sauce silky.
- Once the sauce has thickened, let it bubble gently for a few minutes to make sure the flour is fully cooked.
Recipe Variations and Substitutions
There are a few ways to adjust this recipe to suit different tastes or ingredient limitations. If chipped beef isn’t available, try thin strips of ham. You can also try bacon or pancetta if you don’t mind something less traditional.
The vegetables are flexible too. If you don’t have green onions, diced yellow or sweet onions are a good substitute. The peas and pimientos can be swapped with other quick-cooking vegetables, such as corn, chopped spinach, or finely diced red bell peppers. You can also skip them altogether and stick to the classic beef and cream combo.
Instead of toast, try this over English muffins, biscuits, or even mashed potatoes. The creamy beef mixture is versatile enough to work with a variety of bases depending on what you have available.
Storing Leftovers
Any leftovers will keep 4-5 days properly stored in the fridge. To reheat, transfer to a saucepan over medium-low heat. You may need to add a small amount of milk or water to get it back to a smooth consistency. Be sure to stir often and watch closely as it can burn quickly.
Freezing is not recommended.
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Questions About SOS
Honestly, there aren’t that many brands of dried beef on the market. Probably the best known, and the one I typically use, is Buddig.
Yes! Chipped beef and dried beef are the same thing. However, when the product was first introduced, it was actually very thin slivers of sliced beef that had been dried. Now, it’s made from ground beef that is pressed, then dried and thinly sliced.
If you’re having trouble finding dried chipped beef, or if your supermarket is out, you can substitute deli meat. Select either corned beef or roast beef and request it sliced as thinly as possible. Another good substitute would be very thinly sliced smoked sandwich ham.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Rinse the beef under warm water. Tear into shreds and drain on paper towels.
2.5 ounces chipped beef
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In a medium non-stick skillet over medium-high heat, melt the butter.
4 tablespoons butter
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Add the green onions and chipped beef. Cook, stirring, until the onions are soft.
2 green onions
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Sprinkle the flour over the onions and beef and continue cooking and stirring for an additional 2 or 3 minutes.
4 tablespoons flour
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Slowly add the milk, stirring constantly. Bring the mixture to a strong bubble, then reduce the heat and cook until thickened. Stir in the pepper. Taste and add salt to taste only if needed.
2 cups milk, ½ teaspoon black pepper
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Stir in the pimiento and peas and cook for a few minutes until the peas are heated through.
2 tablespoons diced pimiento, ½ cup frozen green peas
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Serve over toasted bread.
8 slices bread
- Dried chipped beef is usually located near the canned meats (such as tuna) in your store.
- May be refrigerated for 4-5 days. To reheat, transfer to a saucepan over medium-low heat. You may need to add in a small amount of milk or water to get it back to a smooth gravy consistency.
- Freezing is not recommended.
Serving 1 | Calories 445kcal | Carbohydrates 45g | Protein 18g | Fat 22g | Saturated Fat 12g | Trans Fat 1g | Cholesterol 51mg | Sodium 815mg | Potassium 456mg | Fiber 4g | Sugar 13g | Vitamin A 948IU | Vitamin C 15mg | Calcium 234mg | Iron 4mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on 05/22/2015. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
