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Provoleta Cheese

Provoleta – Argentinian Grilled Cheese Spread

  • Author: John Bek
  • Total Time: 12 minutes
  • Yield: 4-6 portions 1x


Three ingredients. That’s all it takes to get yourself into the oozing cheesy Argentinian nirvana that is Provoleta.


Units Scale
  • 400 g provolone cheese cut 1 inch thick
  • 1 tsp fresh oregano leaves
  • 1/2 tsp chilli flakes
  • Toasted or grilled sourdough bread


  1. Prep the Cheese:
    • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
    • Press fresh oregano leaves evenly onto the top surface of the cheese.
    • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
  2. Heat the Skillet:
    • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
  3. Sear the Cheese:
    • Carefully place the cheese in the skillet with the unseasoned side facing down.
    • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
  4. Flip and Melt:
    • Using a spatula, gently flip the cheese to sear the seasoned side.
    • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
  5. Garnishing and Serving:
    • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
    • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!


Recipe Notes:

  1. Cheese Selection: Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.
  2. Skillet Size: Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.
  3. Herbs and Spices: Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.
  4. Serving Suggestions: Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).
  5. Bread Choices: While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.
  6. Wine Pairing: If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.
  • Prep Time: 5 min
  • Cook Time: 7 min
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Argentinian


  • Serving Size: 100g
  • Calories: 320
  • Sugar: 0.5g
  • Sodium: 620mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 80mg

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