A thick slice of provolone cheese cooked directly on the grill in a cast iron pan until molten inside and golden and bubbling on top. An Argentinian asado staple, provoleta is simple but deeply satisfying. The key is using good-quality provolone that softens without losing its shape, allowing it to develop a crisp, slightly charred crust while remaining creamy within.

This recipe brings together a handful of straightforward ingredients — oregano, chilli flakes, olive oil, and fresh parsley — to complement the cheese’s rich, savoury flavour. Cooking over the fire adds a subtle smokiness that lifts the dish beyond just melted cheese on bread. The provolone is served warm, spooned onto rustic bread with a drizzle of chimichurri or a scatter of herbs, making it a perfect accompaniment for any BBQ spread or a relaxed weekend lunch.

It’s a technique that highlights the beauty of BBQ as a tool for everyday cooking, not just for large gatherings or complex recipes. The cast iron pan holds the heat steady, giving you control and consistency, while the fire imparts a character you simply can’t replicate indoors. This is countryside cooking at its best — honest, straightforward, and full of flavour.