Chipped Beef Gravy On Toast Recipe

5 from 7 votes

Classic chipped beef gravy on toast, made with just 6 ingredients, dried beef in a peppery white gravy served on top of toasted sandwich bread.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 175kcal

In a small saucepan over medium heat, melt butter. Sprinkle flour over butter, whisking vigorously, creating a paste. Cook for about 1 minute.
Stirring constantly, slowly add milk, about ¼ cup at a time. Once all the milk is added, add in pepper, beef, and cayenne.
Let mixture come to a simmer and continue cooking until gravy is thickened, about 3-4 minutes. Taste for seasoning. Serve immediately over toast.

*nutritional values do not account for toast.

Cook that roux just right. It’s the backbone of this chipped beef gravy recipe. Let it reach a pale golden color, just enough to knock out that raw flour taste.
Add the milk slow. Pour it in bit by bit so you can control how thick or thin your gravy turns out.
Keep whisking, boos. Stir constantly while adding the milk or you’ll end up with lumps.
Choose sturdy bread. Thick slices like Texas toast or sourdough work best for this creamy chipped beef on toast recipe. They can hold up to all that rich gravy without falling apart.

How to Store & Reheat Chipped Beef Gravy On Toast

Fridge: Let the chipped beef gravy cool completely, then transfer it to an airtight container. Keep the toast separate so it doesn’t turn soggy. The gravy will stay good in the fridge for up to 3-4 days.
Freezer: Pour the cooled gravy into a freezer-safe container or zip-top bag. Press out as much air as you can and freeze for up to 2 months. The toast? That’s best made fresh when you’re ready to serve your chipped beef on toast again!
Reheating: Warm the gravy gently over low heat on the stove, adding a splash of milk. Toast the bread fresh in a toaster or oven.