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Loading...Provoleta is the iconic Argentine grilled cheese appetizer served at every asado. A thick round of hard provolone sizzles on the grill until the edges turn golden and bubbly while the inside stays gloriously gooey. Finished with oregano, red pepper flakes, and a drizzle of olive oil, it is eaten with crusty bread and a spoonful of chimichurri.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 370 kcalCalories
- 30 gFat
- 16 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 25 gProtein
- 760 mgSodium
- 105 mgPotassium
- 610 mgCalcium
- 0 mgIron
- 0 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the Grilled Provolone
- 12 oz (340 g) block of hard provolone cheese, sliced into 4 thick rounds (1 inch / 2.5 cm each)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (ají molido)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chimichurri sauce, for serving
- Crusty bread, for serving
Directions
- Preheat a grill to medium-high heat, about 400°F (200°C), or place a cast iron skillet over medium-high heat for 5 minutes until very hot.
- Slice the provolone block into 4 rounds about 1 inch (2.5 cm) thick. Pat each round dry with paper towels to remove surface moisture so it sears rather than steams.
- Drizzle both sides of each cheese round with olive oil and use your fingers to rub it in lightly so the surface is evenly coated.
- Sprinkle the tops with dried oregano, red pepper flakes, and black pepper, pressing gently so the spices adhere to the oiled surface.
- Place the rounds directly on the grill grates or in the dry cast iron skillet. Cook for 2 to 3 minutes, watching closely, until the bottom is golden brown with light char marks and the edges begin to bubble.
- Using a wide metal spatula, carefully flip each round and cook the second side for 2 to 3 minutes until the underside is golden and the cheese is soft and molten but still holds its shape.
- Slide the provoleta onto a warm cast iron platter or heatproof serving dish and bring it straight to the table.
- Serve immediately with chimichurri sauce spooned over the top or on the side, alongside thick slices of crusty bread for scooping the molten cheese.
Cook’s Notes
- Use hard, aged provolone labeled for grilling (often sold as provoleta); softer or smoked varieties will melt completely and lose their shape on the grill.
- A cast iron skillet is the best substitute for a grill – it holds steady, even heat and gives the cheese a gorgeous golden crust without sticking.
- Work fast once the cheese hits the heat – it can go from perfectly molten to a runny puddle in under a minute, so have your platter ready.
- Do not add extra salt; provolone is naturally well seasoned and the red pepper flakes give the classic punch of heat.
- Provoleta is traditionally served as the opening act at an Argentine asado, before the various cuts of meat come off the fire.
