Creamy Chipped Beef on Toast
Beef,  Breakfast,  Kids,  Nueske's,  Sauce

Creamed Chipped Beef on Toast

Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?

Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!

I immediately opened the sliced beef and fell in love with it, as did my kids, and coworkers. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, my coworker came up with the idea to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.

Creamed Chip Beef on Toast Recipe
Creamed Chip Beef on Toast Recipe

Let’s get started.

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup Nueske’s beef slices, chopped
  • 1 cup milk
  • 2 slices of Texas Toast, toasted
  • cracked black pepper, to taste

That’s it. Pretty darn simple.

Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.

Ingredients for making Creamed Chipped Beef on Toast
Ingredients for making Creamed Chipped Beef on Toast

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

Stack the toast, and pour everything over the toast.

Creamy Chipped Beef on Toast
Creamy Chipped Beef on Toast

This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!


  • Cheryl DeMorrow

    Love this – my family use to make it all the time when I was growing up, except we called it Shit on the Shingles. Either way it is a good dish either for breakfast or supper, which is when we make it. Thanks

  • Dan

    Brown 1/2 lb lean ground beef or pork sausage in 1 tbsp. butter or oil.
    Add 2 tbsp. flour and stir on low until all is damp, brown flour if desired.
    Increase heat to med and stir in add 1 cup milk until gravy consistency.
    salt and pepper to taste.
    Spoon over any toasted bread, English muffins, or biscuits.

  • Charles Jones

    Now 85 years old, and counting, I was introduced to Creamed Chipped Beef and Biscuits/Toast in my childhood, Depression years in which my father worked two shifts at The Full House chili restaurant in downtown Des Moines, Iowa, and spent his day shift lunch time selling pencils on the corner by the County Courthouse. Of course, to a child, the warm, steamy biscuits ladled with chipped beef gravy was a special treat, not to be demeaned by vulgar titles. My mother sometimes cozied a poached egg on the plate as well. It is a week-end breakfast meal that I most associate with my early childhood, fondly. . . almost reverently. Thanks for the memory-trip back to a gentler time.

  • Roland

    My parents were raised in the Great Depression. This was a special treat, usually on Saturday mornings, for breakfast. Sometimes it was served with “oleo” since that was the spread of the 1950’s on either toast or homemade biscuits. I still like it today. I can usually find a different brand than the one you use, but I still like my “bread” dripping with BUTTER underneath the gravy. SOOOOOOO GOOOOOOOOD!

  • Louise

    I attended a very upscale private all girls school in Simsbury CT and they served it for lunch! It was and still is one of my favorite meal memories!

  • Katie

    I grew up eating this as well. Growing up with just my mother, my dad passed away when I was little. It was a quick and easy meal. We would sometimes have it for dinner as well. On the really good days we would have it with fresh tomatoe slices. Thanks for reminding me of this. Sounds good and I may make some this weekend.

  • Allan Leeth

    I still have it using Armour dried beef in the jar just the way Mother made it when i was young. Sometimes tuna and gravy with peas on toast for dinner. I’m a texan. White gravy rocks!

    • Andrea

      We had it as kids too. With a large family and little money well you know what I mean. We loved it. I remember using the glass jars the meat came in for juice at breakfast. I saw one in the store my mouth started watering! I got one made it at home. It was almost to salty to eat. Was I supposed to rinse the meat off first? Buy it wasn’t like mom made.

  • Kenneth Alford

    Creamed chipped beef on toast was my favorite lunch when I was growing up. For special treat my mom topped it with finely shredded cheese. As a grown up I love creamed chipped beef over fluffed baked potato. I always keep a jar of dried beef in my pantry for an “emergency” what-to-have-for-dinner, along with a vegetable.

  • Rosie Thorne

    My mother made this when I was a kid and I loved it. I make it now and have for years. Only, yes only, I make mine with sausage! The sausage gives it a very different flavor that I and my family love. Oddly I made it when my mother in law was with us during her final illness. She loved it and kept asking me what it was. So odd that a person who was around during WWll didnt know what it was.

  • Perry

    Had it for breakfast almost everyday while in the Army in Viet Nam. Read the recipe first appeared in the first Army cookbook ever published in 1910 by an Army General

  • Connie

    I have made this often. I always boil my beef in water first drain it, and then add a little butter, ans floor to make a rue and put meat back in. Put a little milk and cook till thick. I like to put mine on freshly made biscuts.

    • jean

      absolutely love both the chipped beef and sausage gravy. only problem i have i cannot seem to make good gravies. my mother was good at all,even meat gravies with our roasted meats. even made many creamed vegetables. just love it!

      • Donna

        If using sausage – real easy to make good gravy! Fry the sausage, don’t drain the fat! After sausage is cooked, sprinkle flour over the meat/fat in the pan. I use enough flour to generously coat the meat and soak up the fat. Cook for a few minutes until just starting to brown. Then add milk. Start with about cup – then as it starts to warm and thicken, just add until it gets to the consistency you want. I always add some black pepper as well. I’ve never had any problems making the sausage gravy this way! 🌺

  • Wanda

    Oh what a great breakfast my grandparents cook for me on Saturday mornings and sometimes I have a craving for it not many people know about cream chipped beef

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