Provoleta is one of the must-have starters at any Argentine barbecue: a thick slice of provolone cheese grilled directly over the coals until it’s browned outside and soft and creamy inside, without fully melting away.
It’s usually served as an appetizer while the meat finishes cooking, paired with crusty bread to scoop up every bite while it’s still piping hot.
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Argentine Grilled Provolone
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 320
Ingredients
- 2 pieces of provoleta (provolone cheese slices, about 1.5 cm / 0.6 in thick) (2 thick slices)
- 2 tablespoons of olive oil
- to taste of dried oregano
- to taste of crushed red pepper flakes (optional)
- 2 tablespoons of all-purpose flour (optional)
Instructions
- Air-dry the cheese, take the provolone slices out of the fridge and let them sit on a cutting board for a couple of hours before cooking; this helps form a light crust that keeps the cheese from melting too fast.
- Dust with flour (optional), if you’re grilling directly on the grates, lightly dust each slice with flour so it doesn’t slip through the gaps.
- Get the grill good and hot, make sure you have even embers and strong heat before placing the cheese down.
- Cook the first side, place the provoleta slices on the grill or in a lightly oiled cast-iron dish and let them cook until the bottom browns and starts to bubble.
- Flip carefully, using a spatula, turn each slice over and cook the other side for 2 to 3 more minutes, without letting it melt completely.
- Season and serve, remove from the heat, sprinkle with oregano and red pepper flakes, drizzle with olive oil, and serve right away with bread.
Tips for getting it right
- Taking the cheese out of the fridge just before cooking helps it form a golden crust without losing its shape.
- A cast-iron provoletera dish makes cooking much easier and keeps the cheese from dripping through the grates.
- Don’t leave it too long on one side: the cheese keeps cooking inside even after you take it off the heat.
- Serve it immediately, straight off the grill, to enjoy the creamy inside and crispy outside at their best.
Traditional variations
- Some versions add tomato and oregano on top before grilling, known as provoleta a la pizza.
- It’s also made with a drizzle of spicy oil or fresh herbs instead of dried oregano.
How to serve
Provoleta is served hot as a starter, straight off the grill, cut into portions to share.
It’s best paired with crusty or toasted bread to scoop up the melted cheese from the edges.
Recommended sides
- Crusty bread
- Chimichurri
- Olive oil
- Red wine
Did you know?
The name “provoleta” comes from “provolone,” the semi-hard Italian cheese that immigrants brought to Argentina, later adapted to the classic criollo grill.
Unlike plain melted cheese, provoleta is cooked just long enough to brown on the outside without fully losing its shape, thanks to the air-drying step and the direct heat of the embers.
Frequently Asked Questions
Semi-hard provolone cheese is used, cut into thick slices about 1.5 cm (0.6 in), which can hold up to the grill's direct heat without falling apart completely.
Letting it sit out of the fridge for a couple of hours forms a light crust on the surface that helps the provoleta brown without melting too quickly.
Yes, it can be grilled directly on well-oiled grates or dusted with flour first, though a cast-iron provoletera dish or skillet makes it easier to get right.
Generally 3 to 5 minutes per side, until it browns and starts to bubble, being careful not to let it melt completely.
