Provoleta with Chimichurri

In the old days when I wanted recipes, I read food magazines and cookbooks. It was wonderful.

But I have to say, having millions of recipes at my fingertips by simply being “online” makes me thrilled that the internet was discovered during my lifetime.

I discovered provoleta after receiving an email from Good Food, which is an Australian publication.

Provoleta is Argentina’s version of raclette, and to make it even more fabulous, this molten cheese is served with chimichurri. And good bread, of course.

So this was certainly a cheese dish I could not ignore, being a huge raclette fan. And cheese fan.

Provoleta with Chimichurri

½ cup finely chopped parsley
3 tsp finely chopped fresh oregano or 1 tsp dried
2 or 3 garlic cloves, minced
½ cup extra-virgin olive oil
salt and pepper, to taste
large pinch of crushed red pepper
3 tsp red wine vinegar

Round of provolone cheese, sliced about 3/4″ thick
3 tsp roughly chopped fresh oregano or 1 tsp dried
½ tsp cayenne pepper flakes

1 baguette, sliced, toasted, if desired

In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, and vinegar. Thin with a little water, if necessary, to make a pourable sauce.

Set aside to let flavors meld. Sauce may be prepared the day ahead.

Before you begin, have your bread sliced (I grilled mine), and the oregano chopped.

Set a small cast-iron pan over medium-high heat. I used my crêpe pan. When pan is hot, put in the cheese.

Sprinkle with half the oregano and crushed red pepper.

Cook for about two minutes, until the bottom begins to brown.

Carefully flip the cheese with a spatula and cook for two to three minutes more, until the second side is browned and the cheese is beginning to ooze.

Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. I added a few tablespoons of chimichurri.

Serve from the hot skillet on a heat-proof surface, along with the bread and the chimichurri.

Alternatively, finish the cheese by putting it under the grill or in a hot oven.

Argentinians grill the provolone slices directly on the fire, but I was not willing to lose good cheese and deal with the resulting mess on my stove!

As soon as the provolone cools a bit, it gets a bit rubbery, but the cheese can be reheated.

Which is exactly what I did that evening when my girlfriend came over. I reheated it on the stove, and we kept eating it, and eating it. Until there wasn’t much left.

She really loved the addition of the chimichurri. I just loved the cheese with the oregano and cayenne pepper flakes.

Will I be making this again? Oh yes indeedy.

note: If you’d like more direction for making chimichurri, check out my recipe here.

By Published On: October 17th, 201750 Comments on Provoleta with Chimichurri

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Kiki October 17, 2017 at 7:53 AM - Reply

    Oh wow – that molten cheese ❤ ! I’ve never heard of provoleta before, and I’ve never gotten round to making chimicurri – but as you say… thank God for the internet!

    • chef mimi October 17, 2017 at 7:55 AM - Reply

      I know! It’s amazing what’s available, recipe-wise, to us online. And there are you tube videos for everything!

  2. Travel Gourmet October 17, 2017 at 7:56 AM - Reply

    What a fabulous dish. I’ve never thought of using chimichurri in that way but it sounds and looks great.

    • chef mimi October 17, 2017 at 8:02 AM - Reply

      It was really fun. Can’t believe I’ve never come across provoleta before!

  3. gypsygurl64 October 17, 2017 at 7:59 AM - Reply

    This looks amazing! I love recipe books! I think the first one I read was the Betty Crocker Cookbook my mom had when I was a kid. It gave so much information about cooking. Not just recipes but information about cuts of meat. Explanations about cooking certain ways. It has become a great heirloom!

    • chef mimi October 17, 2017 at 8:02 AM - Reply

      My mother was gifted the same volume, probably! She was French and had a hard time with American measurements! Not sure it helped! But I still own it.

  4. Teagan R. Geneviene October 17, 2017 at 8:17 AM - Reply

    This sounds amazing, Mimi. Hugs.

  5. Liz @ spades, spatulas, and spoons October 17, 2017 at 10:35 AM - Reply

    Sounds fabulous! I think I will serve this at my next book club meeting. Perfect for fall or winter weather.

    • chef mimi October 17, 2017 at 11:54 AM - Reply

      Definitely! Be aware that it does get rubbery pretty quickly, unlike a baked brie.

  6. Tasty Eats Ronit Penso October 17, 2017 at 10:49 AM - Reply

    Such a great find! Love the addition of chimichurri here. Hope to try it once the weather gets colder. :)

    • chef mimi October 17, 2017 at 11:53 AM - Reply

      I wouldn’t ever have thought to use chimichurri on more than steak and maybe grilled vegetables, but it’s fantastic on the melted Provolone!

  7. chefkreso October 17, 2017 at 11:58 AM - Reply

    Looks so rustic and delicious, never tried anything similar, the flavours are to the point!

    • chef mimi October 17, 2017 at 12:02 PM - Reply

      I love baked brie and Camembert, but using provolone is totally new to me!

      • chefkreso October 18, 2017 at 2:36 AM

        New to me too, thanks for sharing how it turned out once again! :)

  8. Gerlinde October 17, 2017 at 12:09 PM - Reply

    I have made your chimichurri sauce and it is fabulous with a steak and I can just imagine using it with melted provolone cheese. A pizza on steroids!

    • chef mimi October 17, 2017 at 12:10 PM - Reply

      Yes! It’s a remarkable combination!

  9. Angela@grapegravy​ October 17, 2017 at 1:24 PM - Reply

    Yummmmmm!! This sounds so good! I will have to bookmark this one for the holidays. I know what I will be bringing ☺️

  10. camparigirl October 17, 2017 at 2:27 PM - Reply

    I recently had this – for the first time – at an Argentinian restaurant and loved it. Your recipe couldn’t have been more timely.

    • chef mimi October 17, 2017 at 3:49 PM - Reply

      Oh, At an Argentinian restaurant!!! So cool!

  11. Lisa @ cheergerm October 17, 2017 at 3:50 PM - Reply

    The photo of that cheese melting! It’s the business Mimi!

  12. fromthefamilytable October 17, 2017 at 4:08 PM - Reply

    What a great combination of flavors. The images are terrific, especially the round of cheese bubbling in the pan.

    • chef mimi October 17, 2017 at 8:19 PM - Reply

      Thank you!!! I’ll take that as a definite compliment!

  13. Kim Bultman October 17, 2017 at 5:06 PM - Reply

    Oh my goodness, Mimi, that looks fantastic! (Wish I could still eat cheese… especially “molten cheese” or anything close to raclette.) But, I’m consoling myself with one of your authentic Margaritas just now. :) And, I WILL be trying your Chimichurri recipe!

  14. anotherfoodieblogger October 17, 2017 at 6:39 PM - Reply

    I spent hours and hours reading cookbooks years ago, like novels! But I sure do enjoy the ease of discovering new recipes online. That cheese looks so mouthwatering, I’d be right there with you finishing it off!

    • chef mimi October 17, 2017 at 8:13 PM - Reply

      Exactly! It’s so different, but wonderful!

  15. Rini October 17, 2017 at 9:48 PM - Reply

    Ooh, I love cheese but when it’s melted like raclette cheese…I’m speechless. The chimichurri is a nice touch, too.

    • chef mimi October 18, 2017 at 6:38 AM - Reply

      It was a lovely treat! (That I will be making again!(

  16. kitchenriffs October 18, 2017 at 11:18 AM - Reply

    Chimichurri is good stuff, isn’t it. Provoleta is new to me — sounds like something I’d really enjoy. Good post — thanks.

    • chef mimi October 18, 2017 at 4:27 PM - Reply

      You’re so welcome! It was really wonderful!

  17. A Cookbook Collection October 18, 2017 at 3:32 PM - Reply

    This sounds and looks wonderful Mimi! I’ve never heard of provoleta. Cheese and chimichurri, how fabulous.

    • chef mimi October 18, 2017 at 4:27 PM - Reply

      It was definitely a surprising yet totally exhilarating experience. Such an interesting combination!

  18. Rebecca October 19, 2017 at 10:19 AM - Reply

    Oh my goodness! The caramelization on that cheese is absolutely amazing! I’ve never had provoleta before! A must try!

    • chef mimi October 19, 2017 at 7:18 PM - Reply

      It definitely is! So unique with the chimichurri.

  19. FrugalHausfrau October 19, 2017 at 4:24 PM - Reply

    Leave it to you to come up with such a delicacy. I hadn’t heard of this but I am dying to get out to our good cheese store and splurge a bit on it. You make it sound so appealing and those photos are just to die for!

    • chef mimi October 19, 2017 at 7:17 PM - Reply

      Thank you so much. That’s sweet. But I didn’t make it up myself!

      • FrugalHausfrau October 19, 2017 at 9:53 PM

        I know, but you shared it out and did such a lovely job! :)

  20. Cocoa & Lavender October 20, 2017 at 10:36 AM - Reply

    I wonder if there’s a good way to keep the skillet and the cheese warm, and serve directly that way. This looks amazingly good, and would make a great supper! All it needs is a glass of Malbec!

    • chef mimi October 20, 2017 at 11:41 AM - Reply

      There’s got to be a way. Maybe like a heated brick, but flat? Or just use some kind of electric gadget? A raclette maker would work but I like the presentation of the whole round of provolone.

  21. Our Growing Paynes October 20, 2017 at 2:53 PM - Reply

    This looks so good! I don’t think this would last long round here.

  22. Susan (@savoringtime) October 21, 2017 at 4:22 PM - Reply

    I couldn’t wait to find out what Provoleta would be! That looks so scrumptious and would make a delicious casual meal in front of a cozy fire.

    • chef mimi October 21, 2017 at 4:30 PM - Reply

      Exactly! Not as good as raclette’ing, but definitely outstanding and unique with the chimichurri!

  23. Anonymous October 23, 2017 at 2:35 PM - Reply

    What crazy goodness. I’ve never made a chimichuura sauce. Will love trying this! Thank you

    Love, Elena

    • chef mimi October 23, 2017 at 4:48 PM - Reply

      Oh, you must! It’s especially good on steak!

  24. Jeff the Chef October 23, 2017 at 11:23 PM - Reply

    What an amazing small dish! All I need is this and a glass of wine.

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