Pioneer Woman Creamed Chipped Beef Recipe

I grew up making this chipped beef recipe on slow mornings. I still turn to it when you want comfort without fuss.

You get a creamy white sauce, salty beef, and crisp toast. It feels familiar from the first bite.

Some people call cream chipped beef “shit on a shingle.” This version tastes balanced and clean.

You make Pioneer Woman creamed chipped beef by warming dried chipped beef in a simple white sauce and serving it over toast. You can keep it classic or add small touches to fit your taste.

I’ll walk you through why this dish works. I’ll show you how to cook it with confidence and serve it well.

You’ll also see easy tips, smart swaps, and storage notes. This meal fits your day.

I share what I serve with it and how the nutrition stacks up. You’ll know how to make this dish your own without extra steps.

Why You Will Love Pioneer Woman Creamed Chipped Beef Recipe

You will love this pioneer woman creamed chipped beef because it feels familiar and easy. I grew up eating this at home.

I still make it when you want something warm and filling. The flavor stays simple and clear, with no fancy steps.

You get a rich white sauce that comes together fast. Butter, flour, and cream cook into a smooth base that coats the beef well.

You control the salt and pepper, so it never tastes too strong. This recipe fits busy mornings or relaxed weekends.

You can serve it for breakfast, brunch, or even dinner. I like how it works with toast, eggs, or potatoes.

You may enjoy it because it is a nostalgic dish. It reminds you of old kitchens and shared meals.

Simple food that does its job always wins. I write this recipe for days when you want comfort without effort.

You also get flexibility.

• Use more cream for a softer sauce.
• Add less beef if you prefer it mild.
• Spoon it fresh over toast for the best texture.

You end up with a dish that feels steady and reliable. I trust it when you need food that tastes good and makes you feel at home.

How To Make Pioneer Woman Creamed Chipped Beef Recipe

I make this Pioneer Woman Creamed Chipped Beef when you want a fast, filling meal. You build a smooth cream sauce with a roux, season it, and warm salt-cured meat until tender.

Serve it hot so the white gravy stays thick and rich.

Ingredients

I keep the list short so you can focus on technique. Each item supports the béchamel sauce and the chipped beef gravy.

• Butter for flavor and a smooth base
• All-purpose flour to form the roux
• Heavy cream for a rich cream sauce
• Dried beef or chipped beef, sliced into bite-size pieces
• Minced garlic for depth
• Shallots, finely minced, for mild sweetness
• Salt to balance the sauce
• Black pepper for gentle heat
• Optional garnish: paprika or chopped parsley
• Toast, usually sourdough, for serving

Use quality dried beef. It is salt-cured meat, so taste before adding extra salt.

Heavy cream gives the white gravy body. You can thin it later if needed.

Instruments

You do not need special tools. I use basic cookware that heats evenly and stirs well.

• Medium saucepan for the sauce
• Small skillet if you warm beef per serving
• Whisk to smooth the roux into the cream
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Sharp knife and cutting board

A whisk matters most. It keeps the bechamel sauce smooth and prevents lumps.

Step-By-Step Instruction for Pioneer Woman Creamed Chipped Beef

I start by melting butter over medium heat. You whisk in flour and cook it until pale golden.

This roux removes raw flour taste and thickens the sauce. Next, you add garlic and shallots to fresh butter in a saucepan.

Cook until soft, not brown. Pour in heavy cream while whisking, then bring it to a gentle boil.

Lower the heat. Whisk the roux into the cream and simmer until thick.

Season with black pepper and a small pinch of salt. Finally, you fold in the chipped beef and warm it through.

Spoon the chipped beef gravy over toast and serve right away.

Tips & Tricks

I learned early on that dried beef can taste too salty if you rush it. You can fix this fast by soaking it in warm water for a minute or two.

Pat it dry after soaking. You still get the flavor without the bite.

When you make the sauce, give the roux time to cook. You want the butter and flour to smell lightly toasted before you add milk.

If you skip this step, the sauce can taste flat. Warm milk matters more than it sounds.

When you pour in warm milk slowly, the sauce stays smooth and thick. Cold milk can cause lumps, even if you whisk hard.

I always keep the heat steady once the sauce thickens. High heat can scorch the bottom and change the taste.

Stir often and adjust the heat as needed. You can fine-tune the texture with small changes:

• For a thicker sauce, let it simmer a little longer.
• For a thinner sauce, add a splash of milk.
• For more depth, add a tiny pinch of cayenne or black pepper.

Serving matters too. I like this over toast, but you can also spoon it over potatoes, rice, or biscuits.

Each option changes the feel of the dish. The recipe stays the same.

Ingredient Substitute

You can swap ingredients in this Pioneer Woman Creamed Chipped Beef recipe and still get a creamy, savory dish. I cook this often, and I adjust it based on what you have in your fridge.

• Dried beef: If you cannot find buddig beef, try deli roast beef sliced very thin. I have also used Carl Buddig beef when the store runs out of jarred dried beef. Rinse any salty beef before cooking.

• Butter: You can use margarine or a plant-based butter. The sauce stays smooth, but the flavor turns a little lighter.

• Milk: Use oat milk, soy milk, or almond milk if you avoid dairy. I keep the heat low so the sauce thickens without splitting.

• Flour: Gluten-free flour works well. Cornstarch also works, but you need less and must mix it with cold liquid first.

You can also adjust the seasoning to fit your taste. I do this often when serving different guests.

• Paprika: Smoked paprika adds deeper flavor.
• Cayenne pepper: A small pinch adds gentle heat.
• Garlic powder: This gives a steady savory note without sharpness.
• Jalapeños: Finely chopped jalapeños add heat and crunch.

Fresh herbs change the dish in a simple way. I like to stir them in at the end.

• Fresh parsley or parsley: Adds color and a clean taste.
• Fresh rosemary or rosemary: Use very little; it is strong and earthy.

What To Serve With Pioneer Woman Creamed Chipped Beef Recipe

I usually serve this dish served over toast. It soaks up the creamy sauce best.

You can use Texas toast if you like thick, soft slices. Sourdough bread, sourdough toast, or any toasted bread with a crisp edge also works well.

For breakfast or brunch, I like to pair it with simple sides. These balance the rich sauce without adding extra work.

• Scrambled eggs or fried eggs
• Hash browns or home fries
• Buttered biscuits or plain toast

When you serve it for lunch or dinner, starches help turn it into a full meal. You can spoon the beef right on top or keep it on the side.

• Buttered noodles
• White rice or lemon rice
• Mashed potatoes or roasted potatoes

Vegetables help cut the richness and add color to the plate. I keep them mild so they do not fight the flavor of the beef.

• Steamed broccoli
• Roasted carrots
• Green beans with butter

I finish the dish with a light garnish. A small touch goes a long way.

• Chopped parsley
• Black pepper
• A pinch of paprika

How To Store Pioneer Woman Creamed Chipped Beef Recipe

When I make this dish at home, I plan ahead. It stores best with simple care.

You want to cool it first, then store it right away. This keeps the sauce smooth and safe to eat.

For short-term storage, the fridge works well. You should place the creamed chipped beef in an airtight container once it reaches room temperature.

This helps keep out moisture and fridge smells.

• Store in the refrigerator for up to 3 days
• Keep the beef fully covered with sauce to prevent drying
• Use shallow containers so it cools evenly

I avoid freezing this recipe, and I suggest you do the same. The cream-based sauce tends to split after thawing, which changes the texture.

It stays safe, but it no longer feels right on toast. When you reheat leftovers, go slow.

I warm mine on the stove over low heat. Stir often to keep the sauce smooth.

If it thickens too much, add a small splash of milk to loosen it.

• Reheat gently on the stove or microwave
• Stir often to avoid hot spots
• Add milk if the sauce feels too thick

Nutritional Value

When I make this dish, I think about comfort. Balance matters too, honestly.

Creamed chipped beef uses simple foods. The nutrition reflects that mix of protein, fat, and carbs.

You get a hearty serving in a typical bowl. That’s about 1 cup.

Based on common recipes, here’s what you can expect:

• Calories: about 325–330 per serving
• Protein: about 18–19 g, mostly from dried beef and milk
• Total fat: about 20 g, with 5–6 g saturated fat
• Carbohydrates: about 18–19 g, mostly from flour and milk

The dish brings some key vitamins and minerals. It’s nice knowing what you get in each bite.

• Calcium: about 20–21% of daily value
• Vitamin B12: about 60% of daily value
• Iron: about 8% of daily value
• Potassium: about 9% of daily value

Sodium runs high since dried beef is salty. You might see around 1,100–1,200 mg sodium per serving.

When I cook for you, I rinse the beef first. That helps lower salt while keeping the flavor.

This recipe works best as a filling meal. Try it with toast, eggs, or potatoes—whatever you like that day.