andrejthechef
ArgentinaGrillSnackVegetarian

Provoleta a la Parrilla

A thick round of provolone, grilled until browned and crusted outside and molten inside, seasoned with oregano. The classic asado starter.

prep
10 min
cook
10 min
total
20 min
serves
4
level
easy
Provoleta a la Parrilla, a dish from Argentine parrillas

Provoleta is the first thing off the grill at most asados, a thick round of firm, aged provolone cooked until the outside chars and the inside turns completely molten.

It needs a firm, properly aged cheese to work at all; a soft, fresh provolone just melts through the grill grate before it has a chance to develop the crust that makes this dish what it is.

Part of our 20 best Argentine recipes list.

method

  1. Brush the provolone round lightly with olive oil on both sides and sprinkle with oregano and chili flakes if using.

  2. Heat a small cast iron pan or sizzle plate directly on the grill grate, or place the provolone directly on the grate if it is firm and thick enough to hold its shape.

  3. Grill over medium-high heat for 2 to 3 minutes per side, until deeply browned and crusted on the outside.

  4. Watch it closely in the final minute; the inside should turn fully molten right as the outside sets into a dark, blistered crust.

  5. Serve immediately, straight from the pan, with crusty bread for scooping.

chef's tips

  • Aged, firm provolone is essential here. A soft, fresh provolone or mozzarella will simply melt through the grate instead of holding together.
  • A small cast iron pan or sizzle plate is the safer option for a home grill, since a very thin or soft cheese round can slip through the bars on direct contact.
  • Provoleta is a starter, traditionally served while the main cuts of an asado are still cooking, not a dish on its own at the end of the meal.
  • This moves from perfect to overcooked fast in the last minute, so stay at the grill rather than stepping away once it starts to brown.