Grilled Provoleta with Oregano and Black Pepper

Why You’ll Love This Recipe

• Classic Argentine parrilla flavor: the smoky grill kiss, caramelized edges, and melty center.
• Fast and foolproof: 15 minutes from fridge to table.
• Minimal ingredients, maximum payoff: pantry spices lift rich provolone.
• Perfect for sharing as an appetizer with warm bread and a glass of red wine.

Grocery List

• Produce: Optional lemon, parsley (for garnish)
• Dairy: Provolone cheese round (12 oz / 340 g)
• Pantry: Extra-virgin olive oil, dried oregano, black pepper, kosher salt, red pepper flakes, baguette; optional chimichurri

Full Ingredients

For the Provoleta

• 12 oz (340 g) provolone cheese round, 3/4–1 inch (2–2.5 cm) thick
• 2 tsp extra-virgin olive oil, divided
• 1 tsp dried oregano, plus more to finish
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1/8 tsp kosher salt (optional; provolone can be salty)
• 1/4 tsp red pepper flakes (optional)
• 1 tsp all-purpose flour (optional; helps the cheese hold shape)

For Serving

• 1 small baguette (8–10 slices), warmed or grilled
• 2 tbsp chimichurri (optional)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Heat the grill and pan

Preheat a gas or charcoal grill to 450°F (232°C) for direct heat. Set a 6–8 inch cast-iron skillet or an Argentine provoletera on the grates to preheat for 5 minutes with the lid closed. A thoroughly hot pan helps caramelize the edges quickly without over-melting the center.

Step 2: Prep the cheese

Pat the provolone round dry with paper towels. If you have time, let it chill in the freezer for 10 minutes to firm up (optional). Lightly dust the edges with the all-purpose flour if using—this forms a thin seal that slows spreading.

Step 3: Season the provolone

Rub the cheese with 1 teaspoon of olive oil. Sprinkle both sides evenly with 1 teaspoon dried oregano and 1/2 teaspoon black pepper. Add a small pinch (1/8 teaspoon) of kosher salt only if your provolone isn’t already salty. If you like heat, add the red pepper flakes.

Step 4: Sear, melt, and caramelize

Carefully oil the hot skillet with the remaining 1 teaspoon olive oil. Lay the seasoned cheese in the pan and close the grill lid. Cook for 3–4 minutes until the edges bubble. Open the lid and continue cooking 3–5 minutes more, until the top is blistered and the edges turn deep golden with lacy, caramelized bits. The center should ooze but still sit in the pan rather than run. If the top needs more color, close the lid for an additional 1 minute.

Step 5: Warm the bread

While the cheese finishes, grill baguette slices on the grates for 1–2 minutes per side until lightly charred and warm. Keep them nearby so you can serve immediately.

Step 6: Finish and serve hot

Remove the skillet from the grill. Sprinkle a pinch more oregano and black pepper over the top. Serve at once with grilled bread. Add small dollops of chimichurri or a quick squeeze of lemon if you like a bright counterpoint. Eat while hot, scooping melted cheese onto bread.

Pro Tips

• Use a tight-fitting pan: The cheese should nearly fill the skillet so it pools instead of spreading thin.
• Keep the cheese cold: A short chill (10 minutes in the freezer) helps shape retention and caramelization.
• Don’t over-salt: Provolone is naturally salty; taste before adding more.
• Close the lid: Grill lid down creates oven-like heat for even melting and top browning.
• Aim for lacy edges: Deep gold, slightly crisp edges signal perfect doneness.

Variations

• Chimichurri Swirl: Add 1–2 tablespoons in a spiral over the melted cheese before serving for herbaceous brightness.
• Morrones & Olives: Top with strips of roasted red pepper and sliced green olives for a classic parrilla bar vibe.
• Honey & Walnuts: Drizzle 2 teaspoons warm honey and scatter 2 tablespoons toasted chopped walnuts for a sweet-salty twist.

Storage & Make-Ahead

Provoleta is best eaten immediately and does not store well once melted. You can prep ahead by cutting and seasoning the cheese up to 24 hours in advance; wrap and refrigerate. Pre-slice and bag the baguette. Reheat leftovers gently in a 300°F (150°C) oven for 5–7 minutes, but expect a softer texture. Freezing is not recommended.

Nutrition (per serving)

Approximate (without bread): 320 kcal; 23 g fat; 1 g carbs; 25 g protein; 720 mg sodium. Values will vary based on cheese brand and optional toppings.