Entree: Argentina – Central Culinary Region – Provoleta (Grilled seasoned provolone cheese served hot and melty, traditionally enjoyed at an asado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 15 min

Ingredients

- 4 thick slices provolone cheese, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for brushing the grill or skillet
- 1 tsp (5 ml) dried oregano
- 1/4 tsp (1 ml) crushed red pepper flakes (ají molido) or to taste
- 1/4 tsp (1 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) coarse sea salt, or to taste
- 8 slices crusty bread or 8 oz (225 g) crusty baguette, sliced for serving
- Fresh chopped parsley or a spoonful of chimichurri for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

1. Preheat a grill, cast-iron skillet, or broiler: aim for a high direct heat. If using a grill or skillet, oil the cooking surface lightly to prevent sticking.
2. Season the cheese: brush both sides of each provolone slice with olive oil, then sprinkle evenly with oregano, crushed red pepper, black pepper, and coarse salt.
3. Grill or sear: place the provolone slices on the hot grill or in the hot skillet. Cook 2–4 minutes per side until the exterior is blistered and slightly charred and the center becomes soft and gooey. If using a broiler, place on a broiler-safe pan and broil 3–5 minutes until browned at edges and bubbly—watch closely to avoid overflow.
4. Remove and rest briefly: transfer the provoleta to a warm plate or individual small cast-iron skillets. Garnish with chopped parsley or a spoonful of chimichurri if desired.
5. Serve immediately with crusty bread and lemon wedges so diners can scoop or tear pieces of melted provolone.