Creamed Chipped Beef on Toast (Shit on a Shingle)
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Creamed Chipped Beef on Toast – Also known fondly as “Shit on a Shingle,” this Creamed Chipped Beef recipe is a classic breakfast staple that is simple to make and oh-so-satisfying to enjoy.
Southern Comfort Food
There’s no better way to start the day than with a good breakfast.
Some mornings you want something light and healthy, like a smoothie, to get going. On other days you need a rich breakfast meal that really “sticks to your ribs,” as my mom would say. Something served hot that’s heavy, meaty, salty, and truly scrumptious.
We are big fans of biscuits and gravy, but it’s a yummy combination that can take quite a bit of time and effort to make. This Creamed Chipped Beef on Toast recipe has a similar rich and satisfying taste, but takes only a few minutes to whip up for a quick breakfast.
You’ve probably had (and likely loved) this dish before, sometimes called “Shit on a Shingle” or simply SOS. It has been a staple for generations as a cheap, simple, and hearty go-to breakfast… And, despite the nickname, should definitely be in your regular rotation of breakfast and brunch recipes!
The Best Creamed Chipped Beef on Toast
“Shit on a Shingle” is a retro war-time recipe made with white bread, dried Buddig Beef slices, and white gravy… Which were easy ingredients to find when rations were low. These are items still readily available at nearly any grocery store, and are usually pretty inexpensive.
Although this humble Creamed Chipped Beef on Toast recipe goes by a name that doesn’t sound very appetizing, it is in truth ultra-rich and utterly comforting. Creamy white gravy with wonderfully salty beef smothers the toast, creating a great mix of textures and flavors. It is simply everything you want for breakfast… Or a snack, or lunch, and yes also for dinner.
Try making it for yourself at home, and you’ll see why this classic cream chipped beef recipe has stayed popular for so long!
What Ingredients You Need
The original recipe for “Shit on a Shingle” was created in the early 1900s as a military meal, with just a few pantry staples, all of which are still used today.
Here is everything needed to make the best Creamed Chipped Beef on Toast:
- Dried beef slices – like Buddig Beef
- Unsalted butter – the beef slices have plenty of salt!
- All-purpose flour – you can also use GF flour mix
- Milk – we recommend whole milk
- Spices – onion powder, dried thyme, and cayenne pepper (salt and black pepper for taste.)
- Texas toast – brioche, or thick-cut white bread
If you can’t find dried beef such as Buddig Beef, you can use thin pieces of pastrami, beef, ham, or turkey sliced deli meat. These won’t be as salty so you might need to add a pinch of salt to your creamy white sauce gravy.
How to Make Creamed Chipped Beef AKA “Shit on a Shingle”
From start to finish, this easy breakfast recipe takes less than 15 minutes to make. It is perfect for whipping up as a last-minute meal before heading out the door or when you’re just enjoying a relaxing day at home.
Here are the instructions to make this classic homemade cream chipped beef on toast from scratch:
- First, cut the Buddig Beef into strips, and then into short segments.
- Next, place a large skillet over medium heat and add the butter. Once the butter has melted, quickly whisk in the flour to create a roux. Continue whisking as you cook the roux for just a few minutes, until light-gold in color.
- Then whisk in the milk. Keep whisking and add the onion powder, thyme, and cayenne. Simmer the gravy to thicken for another couple of minutes. Add in the dried beef, stir, and cook another minute or two to warm the beef and thicken the gravy. If the gravy thickens too much, just add another splash of milk to reach the consistency you like.
While you’re making the cream chipped beef, toast the white bread slices in a toaster. Once the gravy is your preferred thickness, place 2 slices of toast on each plate and cover it with creamy chipped beef.
I usually serve this dish with scrambled or fried eggs. You can also include a side of fresh fruit to lighten up and add a bit of sweetness to the meal!
Get the Complete Creamed Chipped Beef on Toast Recipe Below. Enjoy!
Looking for More Classic Breakfast Recipes?
- The Creamiest Cheese Grits
- Easy Waffle Recipe
- Corned Beef Hash Recipe
- How to Make French Toast
- Breakfast Fruit Pizza
- Sweet Potato Hash
Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin, and calcium percentages.
Creamed Chipped Beef on Toast (Shit on a Shingle)
- 8 ounces dried beef slices (Buddig Beef)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ – ½ teaspoon cayenne pepper
- 8 slices Texas toast, brioche, or thick-cut white sandwich bread
- Cut the Buddig Beef into strips, then into short segments. (Approximately ½ X 1 inch)
- Place a large skillet over medium heat. Add the butter. Once melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes until light-gold in color.
- Whisk in the milk. Then add the onion powder, thyme, and cayenne. Simmer to thicken for 2-3 minutes. Then add in the dried beef. Cook another 1-2 minutes to warm the beef and thicken. (If the gravy thickens too much, add another splash of milk.)
- Meanwhile, toast the white bread slices in a toaster. Once the creamed chipped beef is your preferred thickness, place 2 slices of toast on each plate and cover with chipped beef gravy.
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This is exactly what my mom made when we were kids. Minus the spices. Hers was roux, armour beef slices ( didn’t even know they still existed) and served it over white toast or biscuits. Delicious! Brings back such memories. She would serve sometimes with a side of spinach or other greens.
So Good… just made it again this afternoon.
Buddig has MSG which I’m highly allergic to.It can cause Migraines, Colon spasm’s or siezures) That’s why its so salty. Tried lean pastrami instead (trimmed the fat) & it was excellent. Haven’t made this in years! We enjoyed it.
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Concept was good. However, one key step is missing…. Soak the dried beef or it will taste like you have your lips suctioned to a salt shaker. Otherwise good.
My dad picked up his sos recipe in the Air Force. Made it for us kids all the time growing up. We loved it. But he always used ground beef. And lots of black pepper! Soo good.
The dried beef is VERY salty, so I would recommend rinsing it in the jar to cut down on the saltiness (run cold water into the jar for half a minute, then let the beef soak in the water for a minute or so, then another 30 second rinse. You can always salt to taste after it’s made, but if you make it and it’s too salty you’re up shingle creek sans paddle. BTW, I love SOS!
Loved this when I was in the service! Thanks for the recipe.
The Real Thing. Had it on a slice of Brioche. Delicious!!
I may try a different meat next time as I forgot how salty SOS is.
This turned out great! Thank you.
We make something similar but ours is with fresh cooked salmon and hard boiled eggs cubbed up in the same style of a white gravy over butter toasted bread.
I used to make this years ago and I think I’ll make it soon. Whenever I bring an appetizer to a party I get rave reviews and it’s all gone. Here is the recipe (very similar to yours).
* 8 — * ounce Phil. cream cheese — ¥
2 milk — * tablespoon
3 — * ounce cut in fine strips chipped beef — ¥
1/4 — * cup diced fine green pepper — ¥
2 onion flakes — * tablespoon dried
1 sour cream — * cup
— sliced * almonds or pecans
Mix cream cheese and milk. Add beef,green pepper, onion flakes, pepper and sour cream and mix well. Put mixture into an ungreased 2 cup Pyrex type shallow bowl. Top mixture with nuts (sauteed quickly in butter first). Bake at 350 degrees for 30 minutes. Serve with Waverly or Wheat thins.
The name of this cracks me up. I love it!! Good tip on not adding extra salt!
Our family has been eating this for 5 years. Nowadays when we get together as a family on a holiday we make this. Hopefully the grand kids pick up the tradition and keep it going.
I love that you posted this. I work at the USS Midway, so this totally made me smile :-)
This is so amazing! Quickly became a favorite at my house!
My mama used to make this for us when I was a kid in the late 50’s. It’s hilarious that you have posted this. Such a throwback. I always loved it, though. Creamy, rich, filling. We were poor, so it was 100% survival food. Like your cooking site. Thanks. :)
Having a flash back moment here.
We where a navy family (enlisted not officer) in the 50’s thru 70’s and this was on the table sometimes as a budget stretcher. That chip beef used to be a lot cheaper to feed a family with then it is now.
Surprisingly super delicious!