Marry Pioneer Woman Creamed Chipped Beef is a fast, salty, old-school comfort meal made with dried beef in creamy white sauce — poured over toast. It’s bizarrely good, budget-friendly, and cooks faster than your morning coffee brews. Late-night snack, broke-student dinner, hangover fixer. It just is.
Jump to RecipeIngredients Needed
- 2 tablespoons butter: for the roux. Don’t sub margarine. Please.
- 2 tablespoons all-purpose flour: thickens the sauce — super basic, super effective.
- 1½ cups warm milk: helps it mix smoother. I never warm it enough, and it still works.
- 1 (8 oz) jar dried beef, chopped: salty, chewy, and the whole point. Rinse it a bit if it’s too salty.
- 1 pinch cayenne pepper: adds warmth — skip if spice isn’t your thing.
- Toast (to serve): white bread, sourdough, English muffins…whatever’s not stale.
How To Make Pioneer Woman Creamed Chipped Beef
Make the Roux:
Melt butter over low heat in a saucepan. Add flour, whisk it until smooth — don’t let it brown. Just warm and pasty, like a blonde paste. (Bleh, sorry.)
Add the Milk:
Pour in warm milk slowly, whisking after each pour. It’ll go lumpy if you dump it all at once. Trust me, I’ve done it. Bring to a light boil and stir until it thickens. Should coat a spoon.
Add the Beef and Cayenne:
Toss in the chopped dried beef and a pinch of cayenne. Stir until heated through — like 2 minutes tops. It’ll smell salty and cozy, like army breakfast in a good way.
Serve on Toast:
Spoon the whole thing over hot toast. Eat immediately or risk it turning into wallpaper paste.
Recipe Tips
- Rinse the dried beef to remove some salt — especially if your brand is sodium-heavy.
- Warm your milk if you have time — makes the sauce smoother.
- Don’t let the roux brown unless you want a nutty flavour (not traditional but not bad).
- Top with black pepper or a poached egg if you’re feeling fancy. (I never am.)
How to Store & Reheat
- Room Temperature: Eat within 1 hour. It thickens as it sits.
- Fridge: Store in sealed container for 3–4 days.
- Freezer: Honestly? Not ideal — the sauce splits. But if desperate, freeze up to 1 month. Reheat gently on stove with splash of milk.
Nutrition Facts (Approx. per serving)
- Calories: 310
- Sodium: ~1100mg (yep, it’s salty)
- Protein: 10g
- Fat: 18g
- Carbs: 23g
- Fibre: 1g
- Sugar: 4g
FAQs
Can I use fresh beef instead of dried?
Technically yes — but it won’t be the same. You’ll need to pre-cook and season it well.
Is there a gluten-free version?
Use GF flour and GF bread. The rest is naturally gluten-free.
What’s the best bread for serving?
Plain white toast is classic. Sourdough adds tang. English muffins? Surprisingly good.
How do I make it less salty?
Rinse the beef in warm water or soak it briefly. You can also add a splash more milk.
Can I add cheese?
Absolutely. Shredded cheddar turns it into weirdly amazing toast fondue.
Pioneer Woman Creamed Chipped Beef Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes10
minutes310
kcalSalty, creamy, old-school chipped beef gravy poured over toast — fast, filling, and weirdly satisfying in all the right way
Ingredients
2 tbsp butter
2 tbsp all-purpose flour
1½ cups warm milk
1 (8 oz) jar dried beef, chopped
Pinch cayenne pepper
Toast, for serving
Directions
- Melt butter in saucepan. Whisk in flour, cook 1–2 mins.
- Slowly whisk in milk, stir until thickened.
- Add beef and cayenne, stir until heated through.
- Spoon over toast. Serve hot.
Notes
- Rinse beef to reduce salt.
- Add pepper, parsley, or cheese if desired.
- Use warm milk for smoother sauce.
- Best eaten fresh — reheats okay but gets thicker.
