Authentic Provoleta: Argentinian Grilled Cheese

Last Updated on April 25, 2024 by Carne Diem

Appetizers and Sharables

Origin: South American, Argentinian

Method: Grill or Oven

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Provoleta is an Argentinian cheese appetizer and is a classic accompaniment to grilled meats likely to be found at almost any parrilla or asado in Argentina and Uruguay.  From backyard barbecues to Michelin starred steakhouses like Don Julio, no dinner is complete without this delicious grilled cheese. This mouthwatering appetizer from South America is both simple and irresistibly delicious. This traditional Argentinian dish features a thick slice of provoleta cheese, that's melted to gooey perfection.

Be sure to try more of our cheesy favorites too:

• Spicy Cheese Stuffed Smoked Meatloaf
• Smoked Bacon Pimento Cheese
• Smoked German Beer Cheese Sauce
• Grilled Halloumi Cheese with Za'atar Seasoning

​What is provoleta cheese?

Provoleta is a close cousin to provolone cheese that is often seasoned with fresh herbs and cooked on a grill in a small cast iron pan, or a special pan called a provoletera.  

This traditional Argentine dish is believed to have originated with Italian immigrants who brought their love for melted cheese to Argentina.  Over time, it evolved into a national treasure, enjoyed as a social appetizer or a light weekend dinner.

Making Grilled Provoleta at Home

Fear not, novice provoleteros! Making this dish at home is easier than you think. All you need are a few key ingredients and a little patience.

• High-Quality Cheese: The star of the show is, of course, the provoleta cheese. Look for it at your local grocery store in the deli counter or specialty cheese section. True provoleta may be difficult to find outside of South America, but we have been able to source some from Meat N Bone.  If you are unable to find it, an aged sharp provolone cheese would work as a great substitute.  
• Cast Iron Pan or Provoletera: A small cast iron skillet is your best friend for achieving that perfect crispy exterior and gooey center. Cast iron distributes heat evenly, ensuring your cheese melts beautifully without burning. (Don't have a cast-iron pan? No worries! A grill pan or even a small oven-safe pan will work in a pinch.) An authentic provoletera pan also works wonderfully for serving the melted cheese in bite sized portions and is a common way to serve grilled provoleta in Uruguay and Argentina.
• Olive Oil: A drizzle of good quality olive oil helps prevent sticking and adds a touch of richness. If you are seasoning with chimichurri, you will not need additional oil.
• Optional Extras: For an extra flavor kick, consider adding a sprinkle of fresh oregano, a pinch of crushed red pepper flakes, or a drizzle of chimichurri sauce or salsa criolla. Almost all of the provoleta that we have eaten in Argentina has been seasoned or flavored in some way.

Prepping the ingredients

Making authentic provoleta requires very little prep. You can be cooking the grilled cheese in minutes.

If you are using fresh oregano, go ahead and finely chop it. If you are using fresh chimichurri prepare it so it is ready.

Cube the provoleta so that is fits in the provoletera pan or melts more evenly if using a cast iron pan.

Cooking the Argentine Grilled Provoleta

​In Argentina, provoleta is typically cooked over a wood charcoal fire as a precursor to the grilled meats that are to follow.  This delicious appetizer can be made on any grill or smoker or can be cooked in an oven for those that want to make the dish indoors. We do prefer the great smokey flavor from cooking on a grill or smoker. Heat your grill or oven to 425-450 degrees. Prepare the grill for indirect heat.

Place the cubed cheese in the oiled pan. Top the cheese with a little chimichurri or salsa criolla, if desired. If you are just using fresh oregano, wait to top toward the end of cooking.

Cooking grilled provoleta in a cast iron skillet

1. After placing the cheese in the skillet, place the skillet in the oven or on the grill and let it cook undisturbed for a few minutes, allowing a beautiful golden brown crust to form on the bottom.
2. Once the bottom is nicely browned, carefully use a spatula to flip the cheese. Be carefully not to burn yourself on the hot skillet Tip:  The cheese can be quite sticky, so a gentle touch is key!
3. Let the cheese cook for another 2-3 minutes, or until it's melted and gooey throughout.

Cooking in a provoletera pan

If you are cooking the cheese in a provoletera pan, break off small chunks of the cheese and place in each of the sections of the pan.  Be sure to oil the pan with a little olive oil prior to adding the cheese or place a little chimichurri in the bottom of the pan.  

Place the provoletera pan on the grill, smoker, or oven and cook until the cheese is melted.  

Next, top the cheese with your favorite toppings – a drizzle of olive oil, a pinch of black pepper, a sprinkle of freshly chopped oregano, or a dollop of chimichurri sauce all work beautifully. Cook for about 3-5 minutes more, or until the cheese is browned to your liking. 

Serving Argentinian Grilled Provoleta

Carefully transfer the sizzling provoleta to a serving plate or place the hot pan on a trivet.

To serve the Argentinian appetizer, scoop bites of the melted cheese from small cast-iron skillet.  Eat as is or serve with fresh crusty bread, baguette slices, crackers or sliced sourdough.  The warm, melted cheese is simply begging to be scooped up with these delicious vessels.

If you cooked the gooey provoleta in a traditional provoletera then serve the cheese with small forks.  Use the forks to swirl the cheese and remove from the pan. When we were in Argentina, this was the most common way we were served provoleta.  We saw both cast iron and ceramic provoleteras being used.

This cheese appetizer is perfect to serve before the main course of grilled short ribs, seared sirloin steaks, Argentinian ribeye steaks, or Choripan.

Beyond the Basics: Variations to try

This recipe is just the starting point!  Feeling adventurous? Here are some ideas to take your provoleta to the next level:

• Spicy Delight: Add a few slices of roasted red peppers on top of the cheese before melting.
• Flavor Fusion: Drizzle with a touch of red wine vinegar for a touch of acidity that cuts through the richness.

Provoleta is more than just a cheese dish – it's an experience!  It's a social appetizer perfect for sharing with friends and family.  So gather your loved ones, fire up the stove or grill, and get ready to experience the gooey goodness of authentic Argentinian Provoleta.

Be sure to try some of our other favorite South American recipes:

• Grilled Picanha Sandwich
• Garlic Basted Rotisserie Picanha
• Brazilian Feijoada: Meat and Black Bean Stew
• Venezuelan Shredded Beef Arepas: Carne Mechada
• Peruvian Anticuchos de Pollo: Peruvian Chicken Skewers
• Peruvian Lomo Saltado: Sirloin steak and Fry Stir-fry

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