Argentine Provoleta
A thick slice of provolone cheese grilled directly on the parrilla until it forms a golden crispy crust with a molten gooey center, served with oregano and chili flakes. This iconic appetizer is always the first thing placed on the grill at any Argentine asado.
Grilled provolone cheese with a crispy crust and melted interior seasoned with oregano and chili.
Nutrition per serving
Ingredients
Cheese
Seasoning
Cooking
Finishing
Serving
Instructions
Prepare the Cheese
Brush both sides of the provolone slices with a small amount of olive oil. This helps prevent sticking and promotes even browning on the grill or pan. Make sure the cheese is at room temperature before cooking so it melts more evenly.
Grill the First Side
Place the provolone slices on a hot grill or in a preheated cast iron skillet over medium-high heat. Do not move the cheese for the first 4 to 5 minutes. Allow a proper golden crust to form on the bottom before attempting to flip.
Flip and Finish
Carefully flip the cheese using a wide spatula. Cook for another 3 to 4 minutes on the second side until the cheese is fully melted inside and golden on the surface. The edges should be bubbling and slightly caramelized.
Season and Serve
Transfer the provoleta to a serving plate or serve directly in the cast iron pan. Immediately sprinkle with dried oregano and red chili flakes, then finish with a squeeze of fresh lemon juice. Serve with crusty bread for scooping.
Substitutions
Common mistakes
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