Pioneer Woman Creamed Chipped Beef Recipe

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.

Ingredients 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

Pioneer Woman Creamed Chipped Beef Recipe

Recipe by Marry ThompsonCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

310

kcal

Salty, 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.