Dinner · 20 min · argentinian

Provoleta

This is the kind of Argentinian dinner you’ll make on repeat — provolone cheese and olive oil, 20 minutes, big payoff. Each serving lands at 627 calories with 35g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Provolone cheese
• 2 tbsp Olive oil
• 1 tsp Oregano
• 1/2 tsp Red pepper flakes
• 8 slices Crusty bread

Steps

1. Heat a small cast-iron skillet until smoking — provoleta goes from creamy to burnt in under a minute, so the pan must be ready.
2. Sear the slab of provolone 3–4 minutes until the bottom is deeply golden and crisp.
3. Flip once, shower with oregano and pepper flakes, and cook 2 minutes more until molten.
4. Drizzle with olive oil and serve immediately in the pan with crusty bread; provoleta waits for no one.
5. Have the bread ready before the cheese hits the pan — from skillet to table should take 30 seconds.

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