Provoleta a la Parrilla with Roasted Peppers & Chimichurri – Authentic Argentina Recipe
Sizzling cast-iron skillet provolone cheese blistered golden and drizzled with vibrant chimichurri.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Thick slices of provolone cheese, Roasted red bell peppers, Crusty bread, Oregano, Crushed red pepper
Ingredients for Provoleta a la Parrilla with Roasted Peppers & Chimichurri (4 Servings)
- 1.25 lbs (or 2.5 cups) thick slices of provolone cheese, prepped into bite-sized pieces
- 1.5 cups roasted red bell peppers, washed and trimmed
- 1 cup crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with oregano
- 1.5 tbsp traditional Argentina seasoning (crushed red pepper, parsley-garlic chimichurri, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together oregano, crushed red pepper, parsley-garlic chimichurri, olive oil, cooking oil, and sea salt in a bowl to form a fragrant Argentina marinade.
- Coat thick slices of provolone cheese and roasted red bell peppers thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear thick slices of provolone cheese and roasted red bell peppers for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crusty bread, and serve immediately.