By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
172 cal · 50 min
Chipped Beef on Toast
Recipe GLPR11b945c9132ce5
A classic American comfort dish featuring tender chipped beef in a rich, savory cream sauce made with butter, garlic, rosemary, and shallots. Served over warm sourdough toast and garnished with fresh parsley and paprika.
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Ingredients
4 tablespoons Butter
2 tablespoons All-purpose flour
2 tablespoons Minced garlic
1 tablespoon Fresh rosemary, chopped
3 Shallots, minced
12 cups Heavy cream
1 teaspoon Salt
1 tablespoon Black pepper
24 ounces Chipped beef
Sourdough bread
Fresh parsley, chopped
Paprika
Directions
In a small saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour and stir continuously until the mixture turns light brown, about 4 minutes. Remove from heat and set aside.
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic, fresh rosemary, and minced shallots. Cook, stirring occasionally, until the shallots become translucent, about 3–4 minutes.
Pour in the heavy cream and increase the heat to medium-high. Bring the cream to a gentle boil, stirring frequently.
Stir in the reserved butter-flour mixture until fully combined and smooth. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Season the sauce with salt and black pepper. Strain the sauce through a fine-mesh sieve into a clean pot to remove any lumps, pressing gently on the solids.
Toast the sourdough bread slices until golden and crispy.
For each serving, heat 1 cup of the cream sauce in a small saucepan over medium heat until it reaches a simmer. Add 2 ounces of chipped beef and stir to combine. Bring to a gentle boil for 1–2 minutes.
Place 2–3 slices of toasted sourdough bread on a plate and pour the beef and sauce mixture over the top. Garnish with chopped fresh parsley and a pinch of paprika. Serve immediately.
Comments
This is a straightforward cream sauce over toast with no exotic sourcing—butter, cream, flour, and chipped beef are standard at every Charlotte grocer, though hunting down quality chipped beef (often in the deli case or canned-meat aisle) may mean checking two stores. The stated 50 minutes is honest for the roux, sauce, and toast, but the real cook time is closer to 20 minutes once you're assembled, so it's genuinely quick for a crowd. At roughly $2.50 to $3 per serving, cost is reasonable for a rich dish that feeds 12, though heavy cream and butter stack up. The main caveat is that this is a same-night dish—the toast soaks and loses appeal by the next day, and the sauce doesn't reheat cleanly—so plan it for when you'll serve everyone at once.
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