Pennsylvania Dutch Creamed Dried Beef on Toast

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Creamed Dried Beef on Toast combines tender strips of dried beef with a buttery, peppery white sauce, served over crisp toast for a comforting farmhouse breakfast or supper.

Yield: 4 servings, with 2 slices of toast per serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Quick Ingredients

5 ounces (142 g) ready-to-eat dried beef, rinsed, soaked, and cut into thin strips
4 tablespoons (56 g) unsalted butter
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, plus up to 1/4 cup (60 ml) more if needed
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon (5 ml) Worcestershire sauce
8 slices white sandwich bread, about 1 ounce (28 g) each

Do This

1. Preheat the oven to 400°F (200°C). Rinse the dried beef, soak it in cold water for 5 minutes, drain, pat dry, and cut into 1/4-inch-wide strips.
2. Melt the butter in a large skillet over medium-low heat for 1 minute. Whisk in the flour and cook for 2 minutes without browning.
3. Gradually whisk in the milk over 2 minutes. Increase to medium heat and cook at a gentle simmer for 5 minutes, stirring frequently.
4. While the sauce cooks, toast the bread on a baking sheet for 8 minutes, turning after 4 minutes.
5. Stir the beef, Worcestershire sauce, and 1/4 teaspoon black pepper into the sauce. Simmer gently over medium-low heat for 3 minutes.
6. Spoon the creamed beef over the hot toast and finish with the remaining 1/4 teaspoon black pepper. Serve immediately.

Why You’ll Love This Recipe

Simple farmhouse comfort: A short ingredient list delivers a rich, savory meal without fuss.
A smooth, dependable sauce: A gently cooked butter-and-flour roux makes the milk sauce creamy without needing heavy cream.
Wonderful texture: Crisp toast edges contrast with the silky sauce and tender strips of beef.
Ready in 25 minutes: It is equally welcome at the breakfast table or as an easy, satisfying supper.

Grocery List

Produce: None needed.
Dairy: Unsalted butter and whole milk.
Pantry: Ready-to-eat dried beef, all-purpose flour, freshly ground black pepper, Worcestershire sauce, and white sandwich bread.

Full Ingredients

For the Creamed Dried Beef

5 ounces (142 g) ready-to-eat dried beef: Use thinly sliced, jarred or packaged dried beef, sometimes labeled chipped beef. This is not beef jerky.
4 tablespoons (56 g) unsalted butter: Unsalted butter helps keep the finished sauce from becoming overly salty.
1/4 cup (30 g) all-purpose flour: Spoon the flour into the measuring cup and level it off, or weigh it.
3 cups (720 ml) whole milk: Have up to 1/4 cup (60 ml) additional milk available for thinning the sauce if necessary.
1/2 teaspoon freshly ground black pepper, divided: Use 1/4 teaspoon in the sauce and 1/4 teaspoon for finishing.
1 teaspoon (5 ml) Worcestershire sauce: Adds a subtle savory depth without overpowering the white sauce.

For Serving

8 slices white sandwich bread: About 1 ounce (28 g) per slice, toasted until crisp and golden.

Pennsylvania Dutch Creamed Dried Beef on Toast – Closeup

Step-by-Step Instructions

Step 1: Prepare the beef and heat the oven

Preheat the oven to 400°F (200°C) with a rack in the center. Set out a large rimmed baking sheet, a 12-inch skillet, and a whisk.

Separate the dried beef slices and rinse them under cold running water for 15 seconds. Place them in a bowl, cover with cold water, and soak for 5 minutes to soften their salty edge. Drain thoroughly and pat dry with paper towels. Cut into strips about 1/4 inch wide and 1 to 2 inches long. Measure the remaining ingredients while the beef soaks.

Step 2: Make a pale butter-and-flour roux

Place the skillet over medium-low heat. Add the butter and let it melt for about 1 minute, without browning. Sprinkle in the flour and whisk until completely blended.

Cook for 2 minutes, whisking continuously and reaching into the corners of the skillet. The mixture should look smooth and lightly foamy, with a pale ivory color. This brief cooking removes the raw flour taste while keeping the finished sauce creamy white.

Step 3: Whisk in the milk and thicken the sauce

Add the first 1/2 cup (120 ml) milk in a thin stream, whisking until the mixture is smooth. Gradually whisk in the remaining 2 1/2 cups (600 ml), taking about 2 minutes to add all the milk.

Increase the heat to medium and cook for 5 minutes, whisking frequently and scraping along the bottom of the skillet. The sauce should reach a gentle simmer, with small bubbles around the edges, and become thick enough to coat the back of a spoon. Do not let it boil vigorously. Start toasting the bread as soon as the milk has been incorporated so both components finish together.

Step 4: Toast the bread until crisp

Arrange the bread in a single layer on the baking sheet. Bake at 400°F (200°C) for 8 minutes, turning the slices after 4 minutes. The toast should be lightly golden, dry on the surface, and crisp around the edges. Watch closely during the final minute, since bread thickness and ovens vary.

Leave the toast unbuttered; the creamy sauce provides plenty of richness. Transfer the hot toast directly to serving plates when the sauce is ready.

Step 5: Add the dried beef and seasonings

Reduce the sauce to medium-low heat. Stir in the prepared beef, Worcestershire sauce, and 1/4 teaspoon black pepper. Simmer gently for 3 minutes, stirring often, until the beef is heated through and its savory flavor has blended into the sauce.

The finished mixture should pour slowly from a spoon rather than sit in a stiff mound. If it seems too thick, stir in additional milk 1 tablespoon (15 ml) at a time, using up to 1/4 cup (60 ml). Taste before considering any salt; the dried beef and Worcestershire sauce usually provide more than enough.

Step 6: Spoon over toast and serve

Place 2 slices of toast on each of 4 plates, overlapping them slightly. Divide the creamed beef evenly among the plates, spooning it over the centers and leaving some golden toast edges visible.

Sprinkle the remaining 1/4 teaspoon black pepper evenly over the servings. Serve immediately while the sauce is hot and the exposed toast is still crisp. Keep the presentation simple: a generous spoonful of creamed beef, golden bread, and a little freshly ground pepper are all it needs.

Pro Tips

Manage salt before cooking: Dried beef varies considerably in saltiness. The rinse and 5-minute soak help tame it, but they will not make this a low-sodium dish.
Keep the roux pale: Browning the butter or flour changes the flavor and color. Lower the heat if either starts turning golden.
Add milk gradually: Fully smoothing out the first small addition of milk makes the rest much easier to incorporate without lumps.
Stop before the sauce gets too thick: It will continue to thicken as it stands and as the toast absorbs moisture.
Toast at the last minute: Crisp bread is essential to the contrast that makes this dish so satisfying.

Variations

Over biscuits: Replace the toast with 4 large, warm biscuits, split in half. Spoon the same amount of creamed beef over each serving.
Over baked potatoes: Serve the sauce over 4 hot baked potatoes for a heartier supper. Keep the Worcestershire and pepper measurements unchanged.
With mushrooms: Before making the roux, sauté 8 ounces (227 g) sliced mushrooms in 1 tablespoon (14 g) additional butter over medium-high heat for 8 minutes. Transfer to a plate, prepare the recipe as written, and return the mushrooms to the sauce with the beef.

Storage & Make-Ahead

Refrigerate: Store leftover creamed beef separately from the toast in a shallow, airtight container. Refrigerate within 2 hours of cooking and use within 3 days. The sauce will become considerably thicker when chilled.

Reheat: Warm gently in a saucepan over medium-low heat, stirring frequently. Add milk 1 tablespoon (15 ml) at a time until the sauce is creamy again. Heat leftovers to 165°F (74°C), checked with an instant-read thermometer, without allowing the sauce to boil hard. Serve over freshly toasted bread.

Make ahead: Prepare the creamed beef up to 1 day in advance, refrigerate promptly, and reheat as directed. Toast the bread just before serving. Freezing is not recommended because the milk sauce may separate or become grainy after thawing.

Nutrition (per serving)

Estimated for one-quarter of the creamed beef and 2 slices of white toast, excluding optional thinning milk and variations. Values vary by brand, especially the sodium content of the dried beef; rinsing and soaking may reduce sodium by an unpredictable amount.