Argentine Grilled Provolone

Ingredients

• 1 lb provolone cheese, block (not sliced)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 1 whole fresh lemon, halved

Instructions

1. 1

   Remove the 1 lb provolone block from the refrigerator and let it sit at room temperature for 10 minutes — this helps it melt evenly on the grill without the outside burning before the inside softens. While it rests, preheat your grill to medium-high heat for about 5 minutes until it's hot enough that a hand held 4 inches above the grate can only stay there for 2-3 seconds.

2. 2

   Cut the provolone block into 2 thick slices, each about 1 inch thick. Keep the pieces large — they should be substantial enough to hold their shape on the grill and develop a golden crust while the inside melts.

3. 3

   In a small bowl, combine 1 teaspoon dried oregano, 0.25 teaspoon red pepper flakes, 0.5 teaspoon sea salt, and 0.25 teaspoon freshly cracked black pepper. Set aside.

4. 4

   Lightly brush both sides of each provolone slice with 2 tablespoons extra-virgin olive oil total, dividing evenly — the oil prevents sticking and helps create a golden, crispy exterior. Place the slices directly on the grill grates and listen for a satisfying sizzle. You want to hear an immediate, aggressive sizzle when the cheese hits the heat.

5. 5

   Grill for 2-3 minutes without moving the cheese. The bottom should develop a deep golden-brown crust with light char marks — you'll see the cheese begin to soften around the edges and slight liquid will start pooling on top. If it's smoking heavily or turning black, lower your heat slightly.

6. 6

   Carefully flip each slice using a wide fish spatula or two metal spatulas. The underside should be golden and crispy, not pale — if it is, the heat wasn't hot enough. Grill the second side for another 2-3 minutes until the cheese is soft, bulging slightly at the edges, and gooey inside but still holding its shape.

7. 7

   Transfer the grilled provolone to a serving plate immediately. While it's still hot, sprinkle the oregano and red pepper mixture evenly over both pieces — the heat will toast the spices and release their aromas.

8. 8

   Serve the provoleta while it's still steaming and the inside is at its creamiest. Squeeze fresh lemon juice from the halved lemon over each piece — the acidity cuts through the richness beautifully. In Argentina, this is eaten immediately with crusty bread to soak up the melted cheese, or simply enjoyed on its own as a shared appetizer.

Tools you’ll need

• grill
• chef's knife
• small bowl
• wide fish spatula or two metal spatulas
• serving plate

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