Provoleta, often called fried cheese, is a popular Argentine appetizer of pan-seared provolone topped with crushed red pepper and fresh garlic-and-herb chimichurri. Simple to prepare and irresistibly tasty, it’s one of the best starters to serve with grilled meats or a casual gathering.
Imagine a hot skillet of melting provolone with crisp, golden edges, flecks of red pepper, and a bright drizzle of chimichurri. Spread a piece of that warm, slightly smoky cheese on crusty bread, pour a glass of Malbec, and you have a perfect, effortless pairing.
This dish shines when cooked on a grill, which adds a subtle smoky flavor and keeps your kitchen cool. If you don’t have a grill, the stovetop or oven delivers excellent results as well. The instructions below cover grill, stovetop, and oven methods so you can make provoleta regardless of your setup.
What is Provoleta?
Provoleta is a slab of provolone cheese cooked until the outside is browned and the interior softens. It’s similar to queso fundido or fondue but served as a single thick round rather than a dippable mixture. In Argentina, provoleta is a classic starter served before grilled meats and pairs perfectly with crusty bread and chimichurri.
The technique is straightforward: brown the cheese until bubbly and golden, finish with fresh oregano and red pepper, then serve immediately with chimichurri and bread. The contrast of crispy edges and gooey center is what makes this dish so satisfying.
How to Make Provoleta
For an easy and reliable approach, use a small cast-iron skillet preheated on the grill. This captures grill smokiness while keeping the cheese contained so it won’t drip through the grates. If a grill isn’t available, preheat the skillet on a stovetop burner over medium-high heat or place it in a 450°F oven.
Ask the deli for a slab of provolone approximately 1 inch thick. It doesn’t need to be exact, but that thickness helps the cheese brown on the outside while softening without turning into a puddle.
To help the cheese hold its shape, you can set the unwrapped slab uncovered on a rack at room temperature for several hours or overnight. This dries the surface slightly and encourages better browning.
Place the provolone in a shallow dish, drizzle with olive oil, and turn it to coat both sides. Chill briefly in the freezer while you heat the skillet.
When the skillet is very hot, place the cheese in the pan and sprinkle with half the chopped oregano, half the crushed red pepper flakes, and half each of the kosher salt and cracked black pepper. Cook for about 2 minutes until the bottom begins to brown. Carefully flip the cheese and season the other side with the remaining oregano and spices.
Cook 2–3 more minutes until the second side is browning and the cheese has softened. You can transfer the skillet briefly under a broiler to brown the top more if desired. Remove from heat, garnish with the remaining fresh oregano, and serve immediately with chimichurri and crusty bread or toast.
Provoleta
Equipment
- cast iron skillet
Ingredients
- 1 inch slab provolone cheese (see notes)
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, roughly chopped, divided
- ½ teaspoon crushed red pepper flakes, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon cracked black pepper, divided
For serving:
- ½ cup chimichurri
- Crusty bread or toast
Optional:
- Salsa Criolla
Instructions
- Place the provolone slab in a shallow dish, drizzle with olive oil and flip to coat both sides. Chill briefly in the freezer while you heat the skillet.
- Preheat a small cast-iron skillet on a hot grill, or heat on a stovetop burner over medium-high, or place in an oven preheated to 450°F.
- When the pan is very hot, add the cheese. Sprinkle with 1 teaspoon oregano and half each of the red pepper flakes, kosher salt, and black pepper.
- Cook about 2 minutes until the bottom begins to brown. Carefully flip and season the top with the remaining oregano and spices.
- Cook 2–3 more minutes until the second side browns and the cheese softens. Optionally finish under the broiler to brown the top.
To Serve
- Garnish with remaining fresh oregano and serve immediately with chimichurri and crusty bread or toast.
Notes
Nutrition (estimate)
Carbohydrates: 32 g
Protein: 9 g
Fat: 21 g
Sodium: 879 mg
Nutrition provided as an estimate. Calculate based on the actual ingredients you use.
Want more great grilling recipes?
Try Grilled Bacon Wrapped Hot Dogs for another easy, crowd-pleasing option.
Barbecue
