Provoleta recipe: Argentine cheese from the BBQ

What is provoleta?

Provoleta is closely linked to the Argentine asado culture. The dish is based on provolone but uses a firm variety that can withstand direct heat. The cheese is sliced thickly and roasted until both sides have color.

Traditionally, provoleta can be prepared directly on a suitable grill grate or in a special dish. For home cooks, a small, suitable cast-iron skillet is a practical way to contain the cheese. This keeps melted cheese out of the fire while still allowing you to build a firm crust.

Read more about the meal this dish belongs to on the page about Argentine asado and parrilla culture.

Which cheese do you need?

Choose a firm provolone suitable for grilling that can be cut into a thick slice. Ageing alone does not guarantee that a cheese will hold together on the grate. Very young, moist, or pre-packaged thin slices melt too quickly and do not form a crust as easily.

Ask the cheesemonger for a piece of provolone suitable for grilling. A slice about 2 to 3 centimeters thick works better than thin discs.

Not every Italian provolone behaves the same as Argentine provoleta. Therefore, use a cast-iron skillet if you are unsure how the cheese will react to direct heat.

Ingredients for 4 people

• 1 thick slice of firm provolone, 250 to 300 grams
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes, to taste
• 1 teaspoon olive oil
• Freshly ground black pepper
• Crusty bread for serving

Extra salt is usually not necessary, as provolone is naturally salty.

Preparing the cheese

Pat the cheese dry with paper towels. A drier surface browns more easily. Then let the slice sit on a clean dish in the refrigerator for 15 to 20 minutes while you prepare the barbecue. Protect it from raw foods and their juices. This brief drying step is a preparation tip, not a guarantee that the cheese will hold its shape.

Mix the oregano and chili flakes and keep them ready to add after cooking, so they do not burn against the hot pan. Use the listed teaspoon of oil to lightly grease both the cheese and pan; no additional oil is needed.

Making provoleta in a cast-iron skillet

1. Prepare the barbecue for direct and indirect heat.
2. Warm a small cast-iron skillet suitable for the barbecue over moderate direct heat. About 5 minutes is a guide, not a requirement; follow the pan manufacturer’s instructions and avoid overheating.
3. Grease the pan very lightly.
4. Place the lightly oiled slice of provolone in the pan.
5. Cook for 3 to 5 minutes until the bottom turns golden brown.
6. Only turn the cheese carefully with a wide spatula if it holds together and releases from the pan. Do not force it: fully softened cheese can stay in the pan and finish over indirect heat if needed.
7. If you could turn the cheese, cook the second side for about another 2 to 4 minutes.
8. Move the pan to indirect heat if the outside is browning quickly but the center is not yet soft.
9. Remove the pan from the barbecue as soon as the cheese is soft in the middle and the edges are bubbling.
10. Sprinkle with the oregano and chili flakes and serve promptly with bread, taking care around the hot pan.

The exact time depends on the cheese, thickness, pan, and temperature. Stay close: there is little time between golden brown and burnt when it comes to cheese.

Provoleta directly on the grate

Only prepare provoleta directly on the grate if you have a firm, suitable cheese and know how it reacts. The grate must be clean, hot, and lightly greased.

Place the cheese over medium-high direct heat and wait until a crust forms before attempting to turn it. Use a wide metal spatula. Whether cheese stays on the grate depends on its type, temperature and thickness, as well as the spacing of the bars. Falling through does not establish that the grate is too cool. Choose a skillet or griddle beforehand if unsure; do not try to catch dripping cheese over the fire.

A grill plate or cast-iron skillet prevents loss and is more sensible for most home barbecues.

How do you know when provoleta is done?

The outside should be golden brown and firm enough to scoop up with bread. The inside should be soft and melted, but not completely separated into oil and solids.

Serve immediately. Provoleta firms up quickly as it cools. Therefore, have bread, plates, and toppings ready before the cheese goes on the barbecue.

What to serve with provoleta?

Bread

Crusty bread is the simplest accompaniment. Briefly toast slices on the barbecue and use them to scoop up the warm cheese.

Chimichurri

A small amount of chimichurri provides acidity and fresh herbs to balance the rich cheese. Serve the sauce separately so the crust remains crispy.

Use the existing chimichurri recipe for BBQ for this.

Grilled tomato and bell pepper

Tomato, roasted bell pepper, or grilled onion add freshness and sweetness. Keep the vegetables relatively simply seasoned.

Asado

Serve provoleta as an appetizer before larger pieces of meat are ready. One thick slice is rich enough to share among several guests.

Provoleta with tomato

Place thin slices of tomato on the cheese only during the last part of cooking. Too much tomato juice can soften the crust. Use ripe but firm tomatoes and pat the slices dry.

Finish with oregano, pepper, and optionally a few drops of olive oil.

Provoleta with chimichurri

Only spoon chimichurri over part of the cheese after grilling, or serve the sauce in a separate small bowl. The vinegar and herbs provide contrast, but too much sauce makes the roasted top soggy.

Provoleta without a barbecue

Heat a cast-iron skillet over medium-high heat. Cook the cheese using the same method, and if necessary, place the pan briefly under a hot broiler to add extra color to the top.

Only use a pan that is suitable for the heat and oven function used. Keep a constant eye on the dish.

Working safely with hot cheese and cast iron

Cast iron remains extremely hot for a long time. Use heat-resistant gloves and place the pan on a trivet that can withstand high temperatures. Warn guests that both the pan and the cheese are hot.

Melted cheese can cause severe burns. Do not let children scoop from a hot pan themselves and place the pan on a stable surface.

Store provolone according to the packaging, refrigerated around 4°C, and use clean equipment. For leftovers of the cooked dish, divide into small portions in shallow containers and refrigerate within 2 hours, or within 1 hour if temperatures exceed approximately 32°C. Do not wait for it to cool completely in the hot cast-iron pan. Discard leftovers left out longer; smell and appearance do not establish safety. As conservative household guidance, use correctly chilled leftovers within 2 days and reheat throughout to 74°C when serving again. Reheating does not reliably make improperly stored leftovers safe. The crust and texture are best when served fresh.

Common mistakes

• Using unsuitable cheese: choose firm provolone intended for grilling; ageing alone is no guarantee.
• Slicing the piece too thin: 2 to 3 centimeters provides more control.
• Turning too early: wait until a crust has formed.
• Getting the barbecue too hot: the outside burns before the middle is soft.
• Adding too much oil: cheese is already high in fat.
• Serving too late: provoleta quickly becomes firm while cooling down.

Argentine cheese as the start of the asado

Provoleta is rich, simple, and made for sharing. The combination of a roasted crust, soft cheese, oregano, and chili makes it a compelling start to an Argentine BBQ.

Serve directly from the pan and discover more additions in the overview of BBQ side dishes, salads, and planning.