Argentine Grilled Provolone, or provoleta, is a popular appetizer at Argentine Asado gatherings. This dish features a round of provolone cheese, grilled until it’s crispy on the outside and gooey on the inside, often topped with authentic chimichurri. Serve it alongside steaks pan-grilled Argentine style or Argentine-spiced steak for a delicious start to the meal. The combination of the smoky, melted cheese with the bright, herby chimichurri is a true testament to the bold flavors of Argentine cuisine.
The Argentine Grilled Provolone Recipe was a highlight of our culinary experience in Argentina. This dish featured a thick slice of provolone cheese that was expertly grilled to a golden brown. The cheese’s surface developed a crispy, caramelised crust while the inside remained soft and gooey, creating a delightful contrast in textures. The appearance of the Argentine Grilled Provolone was visually appealing, with its golden hue and slightly melted centre.
As we dug into the Argentine Grilled Provolone, the rich, creamy cheese offered a pleasing melt-in-your-mouth quality. The grilling process imparted a subtle smokiness that enhanced the cheese’s natural taste. The presentation was simple yet effective, showcasing the cheese’s glossy, browned exterior and inviting aroma. Each bite delivered a satisfying combination of crispiness and smoothness.
The Argentine Grilled Provolone was a perfect example of how straightforward techniques can highlight quality ingredients. Its delicious taste and appealing texture made it a memorable part of our food journey. The experience of enjoying this grilled cheese provided a great introduction to Argentina’s approach to cheese dishes.
Argentine Grilled Provolone Recipe
Ingredients For the Argentine Grilled Provolone Recipe
Provolone Cheese
Dried Oregano
Cup Olive 0il
Argentine Grilled Provolone Recipe – Ingredients
Cooking Instructions
- Preheat a grill or cast iron skillet over medium-high heat.
- Cut the provolone cheese into 1-inch slices.
- Place the cheese slices on the grill or skillet and cook for about 3-5 minutes on each side, until the cheese is melted and bubbly and has grill marks.
- Sprinkle the oregano over the cheese and drizzle with olive oil.
- Serve hot with grilled bread or crostini.
Argentine Grilled Provolone Recipe – Cooking
Cooking Tips For the Argentine Grilled Provolone Recipe
• Use thick slices of provolone so the cheese holds its shape better on the grill.
• Preheat the grill or skillet fully before adding the cheese for more even cooking.
• Lightly oil the cooking surface to help prevent sticking.
• Cook the provolone over medium heat to reduce the risk of burning before melting.
• Watch the cheese closely because it softens and melts very quickly.
• Add herbs or seasoning just before serving for fresher flavor and appearance.
• Serve the provolone immediately while the center is still warm and soft.
• Pair the grilled cheese with toasted bread to help balance the rich texture.
Argentine Grilled Provolone Recipe – Storage
Storage Tips For the Argentine Grilled Provolone Recipe
• Allow the grilled provolone to cool slightly before storing it.
• Refrigerate leftovers within 2 hours of cooking for proper food safety.
• Store the cheese in airtight containers to help reduce moisture loss and odor transfer.
• Place parchment paper between slices if stacking leftovers to reduce sticking.
• Reheat the provolone gently in the oven or skillet to help maintain texture.
• Avoid overheating during reheating because the cheese can become oily and rubbery.
• Freeze portions in freezer-safe containers if needed, although texture may change slightly after thawing.
• Thaw frozen provolone overnight in the refrigerator before reheating.
• Store herbs, bread, or garnishes separately until serving time for better texture.
• Discard the cheese if it develops a sour smell, mold beyond natural rind areas, slimy texture, discoloration, or unusual taste, as these are common signs of spoilage.
5 Reasons to Love the Argentine Grilled Provolone Recipe
1. Rich Grilling Tradition
Reason: The art of grilling, or asado, is deeply ingrained in Argentinian culture. The emphasis on high-quality beef and simple seasoning lets the natural flavors shine, making each bite satisfying.
2. Diverse Flavors
Reason: Argentinian cuisine offers a wide variety of flavors, from the tangy chimichurri sauce to the sweet richness of dulce de leche. This diversity means there’s always something new and exciting to taste.
3. Family Atmosphere
Reason: Every dish in Argentina tells a story, reflecting the country’s history and cultural influences. Whether it’s a traditional empanada or a comforting bowl of locro, each meal connects you to the country’s vibrant heritage.
4. Fresh, Local Ingredients
Reason: Argentinian food emphasizes fresh, local ingredients, from the beef to the vegetables used in salads. This focus on quality ensures that each dish is flavorful and nourishing.
5. Community and Family
Reason: Meals in Argentina are more than just about food; they are a way to bring people together. The communal experience of sharing an asado or a family dinner creates strong bonds and lasting memories.
Argentinian Grilled Provolone
Ingredients
- 2 lbs. provolone cheese
- 2 tbsp. dried oregano
- ¼ cup olive oil
Equipment
- Grill or cast iron skillet
Instructions
- Preheat a grill or cast iron skillet over medium-high heat.
- Cut the provolone cheese into 1-inch slices.
- Place the cheese slices on the grill or skillet and cook for about 3-5 minutes on each side, until the cheese is melted and bubbly and has grill marks.
- Sprinkle the oregano over the cheese and drizzle with olive oil.
- Serve hot with grilled bread or crostini.
Notes
Tips and Tricks
To prevent the cheese from sticking to the grill or skillet, brush it lightly with olive oil before placing it on the heat. Make sure to use a high-quality cheese to ensure a good melt and flavor.5 FAQ For the Argentine Grilled Provolone Recipe
Q: What is Argentine grilled Provolone?
A: Argentine grilled Provolone, also known as “provoleta,” is a dish where Provolone cheese is grilled until it becomes golden and slightly crispy on the outside, while remaining soft and gooey on the inside.
Q: How do you make Argentine grilled Provolone?
A: To make Argentine grilled Provolone, slice a thick round of Provolone cheese, season it with oregano or chilli flakes, and grill it until it melts and forms a crispy crust.
Q: What do you serve with Argentine grilled Provolone?
A: Argentine grilled Provolone is often served with bread and chimichurri sauce, making it a popular appetiser in Argentina to enjoy before the main course of grilled meats.
Q: Can you grill Argentine Provolone on a regular grill?
A: Yes, you can grill Argentine Provolone on a regular grill, but it’s important to use a cast-iron skillet or a grill-safe pan to prevent the cheese from melting through the grates.
Q: What makes Argentine grilled Provolone different from regular Provolone?
A: Argentine grilled Provolone is different because it’s specifically prepared for grilling, often seasoned with spices like oregano, and served as an appetiser with a crispy exterior and melted centre.
Recipes are gathered in person and written for real-world cooking conditions.
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1 comment
This works well with any dish but great with a slad dish, steak or potatoes.
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