Provoleta
Provoleta a la Parrilla
Grilled provolone cheese with oregano and olive oil—the ultimate asado starter. Gooey, crispy, and absolutely addictive.
Provoleta (Provoleta a la Parrilla)
Grilled provolone cheese with oregano and olive oil—the ultimate asado starter. Gooey, crispy, and absolutely addictive.
- 4 thick slices provolone cheese (1-inch thick), about 200g each
- 2 tbsp dried oregano
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, thinly sliced (optional)
- Red pepper flakes (optional)
- Fresh crusty bread for serving
Wine Pairing
Sparkling wine or light red like Pinot Noir
- •Every parrilla in Argentina serves provoleta
- •Coto and Carrefour sell pre-sliced provoleta ready for grilling
- •Best restaurant version: Don Julio (comes bubbling in a cast iron dish)
- 1
The cheese matters: You need thick-cut provolone, not the thin sandwich slices. Look for 'provolone para pizza' or 'provolone da tavola' in Italian markets.
- 2
If grilling directly: Brush grill grates with oil. Provolone should be thick enough not to fall through.
- 3
If using a cast-iron skillet or provoleta dish (better method): Preheat over medium-high heat.
- 4
Place cheese slices in the pan or on the grill. They should sizzle immediately.
- 5
Sprinkle generously with oregano. Drizzle olive oil over each slice.
- 6
Add garlic slices and red pepper flakes if using.
- 7
Cook without moving for 3-4 minutes until the bottom is golden and crispy.
- 8
If grilling directly, carefully flip with a spatula. If in a dish, place under the broiler for 2-3 minutes until bubbling and browned on top.
- 9
The provoleta is ready when it's bubbling vigorously, golden on bottom, and slightly browned on top.
- 10
Serve immediately in the hot dish or transfer to plates—it's molten lava inside.
- 11
Eat with crusty bread, dragging it through the melted cheese and oil.
- ✦
Don't use aged provolone—it won't melt properly. You want young, semi-hard provolone.
- ✦
The cast-iron dish method is foolproof and what most Argentine restaurants use.
- ✦
Add a splash of chimichurri on top for extra flavor.
- ✦
Some Argentinians add sliced tomatoes under the cheese—delicious variation.
- ✦
Provoleta should be served bubbling hot. It firms up quickly as it cools.
- ✦
If you can't find thick provolone, use a small wheel of Camembert or Brie as a substitute (not traditional but works).
Provoleta was invented in the 1940s by Italian immigrant Natalio Alba in Buenos Aires. He developed a special provolone cheese that wouldn't melt and drip through the grill grates when heated. It quickly became the standard starter for any asado. Today, provoleta is so popular that Argentine dairies produce specific rounds designed just for grilling.
Best eaten immediately. Refrigerate leftovers (though rare) for up to 2 days. Reheat in oven—not microwave.