Also known affectionately (or infamously) as “Sh#% on a Shingle,” this upgraded version of the classic military staple brings elegance and rich flavor to the table. Originally served to soldiers during WWII for its simplicity and sustenance, creamed chipped beef has since become a beloved comfort food across generations. This gourmet rendition uses fresh roast beef, sautéed onions, garlic, fresh herbs, and a luxuriously creamy white sauce—all served over crisp, buttery Jewish rye toast.
🕒 Prep Time: 20 minutes 🍽️ Serves: 4
🔪 Equipment
- Chef knife
- Cutting board
- Large skillet
- 2-quart saucepan
- Measuring cups & spoons
- Whisk
🧂 Ingredients
For the Beef & Aromatics
- 2 tablespoons unsalted butter
- 1 medium Spanish onion, thinly sliced
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- ½ pound deli-sliced roast beef, cut into 1-inch squares
- ¼ teaspoon garlic salt (optional)
For the Cream Sauce
- 2½ tablespoons unsalted butter
- 2½ tablespoons all-purpose flour
- 1 cup half & half
- 1 cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper
For Serving
- 4 slices Jewish rye bread, toasted
- Butter, for toast
👨🍳 Directions
1. Sauté Onions & Aromatics
In a large skillet, melt 2 tablespoons of butter over low heat (around 220°F). Add sliced onions and sauté slowly for about 20 minutes until soft and tender (but not browned). Stir in the thyme and rosemary.
🔄 Optional Variation:
- White Sauce Version: Keep heat low to avoid browning.
- Brown Sauce Version: Sauté onions, garlic, and herbs at medium heat (275°F) until caramelized for deeper flavor.
2. Make the Cream Sauce
In a saucepan over medium heat (275°F), melt 2½ tablespoons butter. Add the flour and whisk continuously until it forms a smooth roux and begins to smell slightly nutty—like fresh cookies—about 7 to 10 minutes.
Slowly whisk in the half & half and milk. Add salt, pepper, nutmeg, and cayenne. Cook while whisking until the sauce thickens, about 5 to 7 minutes.
3. Add Roast Beef
Return to the skillet with onions and herbs. Increase heat to medium (275°F) and stir in roast beef and garlic salt (if using). Sauté for about 10 minutes, allowing the flavors to meld.
4. Combine & Serve
Add the cream sauce to the skillet with the beef mixture. Stir to fully combine.
While the mixture warms, toast the rye bread slices until golden and crisp. Lightly butter the toast and place on individual serving plates.
Top each slice with a generous spoonful of creamed chipped beef.
🍳 Serving Suggestion
Garnish with a light sprinkle of fresh parsley or a dash of smoked paprika for color. Serve with a side of roasted tomatoes or a poached egg for an elegant brunch plate.
This refined take on a nostalgic dish is hearty, comforting, and packed with flavor. Whether you grew up on S.O.S. or are tasting it for the first time, this gourmet version is sure to win you over.