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    Home / Argentinian Kitchen / Provoleta

    Provoleta

    A thick slice of provolone grilled until golden and blistered, then showered with oregano and chili — Argentina’s favorite cheese course.

    ⏱ 5 minPrep time
    🔥 10 minCook time
    🍽 4Servings
    🏷 Argentinian KitchenCategory
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    Provoleta

    Provoleta was invented by Argentine asadores who realized provolone takes beautifully to the grill. It is served straight off the parrilla, eaten with crusty bread, usually while the meat is still sizzling on its way to the table.

    The cheesiest part of the asado

    The outside turns bronze and slightly crisp while the inside goes molten and stretchy, with the cheese’s natural nuttiness amplified by smoke. Oregano, olive oil, and a pinch of chili make it irresistible.

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    Step by stepInstructions

    1. Brush both sides of the provolone slices with olive oil.
    2. Place them over medium coals or a medium-hot grill, and cook for 3 to 4 minutes per side, until golden brown with dark blistered spots.
    3. Watch closely — the cheese can go from perfect to molten puddle in seconds.
    4. Slide the provoleta onto a plate, sprinkle with oregano, chili flakes, and black pepper, and eat immediately with crusty bread.
    5. If the cheese spreads too much, scoop it up with bread — it is even better that way.

    💡 Chef tips & storage

    Use provolone that is at least 1 inch thick so it holds its shape on the grill. There are never leftovers, but if there are, reheat slices in a skillet for a minute per side.

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    Recipe details

    Prep5 min
    Cook10 min
    Servings4
    CategoryArgentinian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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