Restaurants›The Sizzle BBQ Argentinian Restaurant & Bakery›Provoleta Recipe

Provoleta Recipe

Name: The Sizzle BBQ Argentinian Restaurant & Bakerys Provoleta Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Argentinian
Ingredients: 8 oz provolone cheese wheel or disk; 2 tbs olive oil; 1 tsp dried oregano; 1 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 0.25 tsp coarse sea salt or flaky salt; 2 each lemon wedges (for serving, optional); 1 tbs parsley, chopped (optional garnish)

Inspired by The Sizzle BBQ Argentinian Restaurant & Bakery

Time20m

Serves2

Grilled provolone cheese, crispy on the outside, gooey inside, topped with oregano and olive oil.

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Ingredients

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Provoleta

8 oz provolone cheese wheel or disk2 tbs olive oil1 tsp Dried oregano1 tsp freshly ground black pepper1/4 tsp red pepper flakes (optional)1/4 tsp coarse sea salt or flaky salt2 each lemon wedges (for serving, optional)1 tbs parsley, chopped (optional garnish)

Method

Provoleta

Prepare the cheese

If your provolone is a large wheel, cut an 8 oz (about 2–2.5-inch thick) round slice from the center. If using a pre-sliced disk, ensure it is about 1.5–2 inches thick so it will stay together when grilled. Pat the surface lightly with a paper towel to remove excess moisture.

Score and oil

Using a sharp knife, lightly score the top surface of the provolone in a crosshatch pattern (3–4 shallow cuts). This helps oil and seasonings adhere and prevents large bubbles. Brush a thin layer (about 1 tablespoon) of olive oil over the top and sides of the cheese.

Season

Sprinkle the dried oregano evenly over the top. Add the black pepper and red pepper flakes (if using). Be conservative with salt: provolone is already salty, so sprinkle the coarse sea salt lightly around the edges and top as needed.

Preheat grill or skillet

Preheat a grill or heavy cast-iron skillet over medium-high heat until very hot (about 5 minutes). If using a skillet on the stovetop, add 1 teaspoon of olive oil and heat until shimmering. If using an outdoor grill, oil the grill grates or use a cast-iron griddle or a small metal pan to hold the cheese.

Grill the provolone

Place the provolone disk in the hot skillet or on the prepared grill surface. Cook for 2–4 minutes without moving, until the bottom is deeply golden and crisp. Carefully flip using a wide spatula (or two) and cook the other side 2–4 minutes more until crisp and the center is soft and gooey. If the cheese begins to run too quickly at any point, move it to a cooler part of the grill or reduce heat slightly and cook a bit longer to firm the edges.

Finish with oil and oregano

Remove the provolone to a heatproof plate. Immediately brush the top with the remaining 1 tablespoon of olive oil and sprinkle a final pinch of dried oregano, a crack of black pepper, and the chopped parsley if using.

Serve

Serve the provoleta hot, with lemon wedges on the side for those who want a bright squeeze. Transfer to the table with bread (crusty slices or grilled bread) or crackers for dipping and scooping the gooey center.