Thick provolone grills with oregano, chile flakes, and olive oil before an Argentine asado.
8 min prep 8 min cook 19 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the provolone cheese 2 cm thick.
Rest the cheese at room temperature for 10 minutes so it does not crack suddenly in the pan.
Heat a cast iron pan over high heat for 3 minutes.
Place the cheese in the pan with olive oil, thyme, red pepper flakes, and black pepper.
Cook the cheese for 3 minutes per side until browned, then serve with bread and chimichurri.
💡 Tip: Do not slice the cheese too thin; the outside should brown while the inside stays molten.
🍽️ Serving suggestion: Serve straight from the pan with toasted bread and chimichurri.
~320
kcal calories
18
g protein
2
g carbs
27
g fat
0.1g
Sugar
0.2g
Fiber
0.4mg
Sodium
1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (43%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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