Rinse dried beef under cold water to remove excess salt, then pat dry and chop into bite-sized pieces. Set aside.

In a large skillet, melt butter over medium heat.

Whisk in flour and cook, stirring constantly, for 2 minutes to make a roux.

Gradually whisk in milk, then heavy cream, stirring constantly to prevent lumps.

Add black pepper and garlic powder. Cook, stirring frequently, until gravy thickens to your desired consistency, about 5-8 minutes.

Stir in chopped dried beef and cook just until heated through, about 2 minutes.

Taste and add salt only if needed.

Serve hot over toast.