Imagine this: a sizzling, golden-brown disc of melted provolone cheese, bubbling away in a cast-iron skillet, just begging to be devoured. That’s Cast Iron Provoleta with Chimichurri—a dish that combines the comforting richness of melted cheese with the zesty kick of chimichurri sauce. It’s simple, it’s indulgent, and trust me, it’s about to become your new favorite appetizer or side dish. You won’t want to miss this flavor-packed, cheese-filled delight!
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Why You’ll Love Cast Iron Provoleta with Chimichurri
This isn’t just cheese, folks. This is an experience. From the crispy, golden edges of the melted provolone to the fresh, herb-packed chimichurri, every bite is a balance of bold flavors that just feels right. Here’s why this recipe will quickly become a staple:
Easy to Make: Don’t let the sizzling, gourmet look fool you—this dish is surprisingly simple to prepare. A few ingredients and a hot skillet are all you need to make this cheese melt magic happen.
Satisfying: It’s ooey, gooey, cheesy goodness with a fresh, tangy twist from the chimichurri. It’s a perfect appetizer or snack that pairs beautifully with bread or grilled meats.
Bold Flavors: The chimichurri sauce brings an explosion of flavor to the rich, melty provolone, with just the right amount of heat and acidity. It’s fresh, vibrant, and truly addictive.
Crowd-Pleasing: Whether you’re serving it at a barbecue, a casual gathering, or just enjoying it as a treat for yourself, this dish will have everyone asking for more. It’s the kind of thing that disappears from the table before you even get a chance to blink.
Ingredients
Ready to make some magic happen with just a few ingredients? Here’s what you’ll need:
Provolone Cheese: The star of the show! This semi-soft cheese melts beautifully in a cast iron skillet, developing crispy, golden edges while staying soft and gooey in the center.
Olive Oil: For greasing your skillet and ensuring that golden, crispy texture on the outside of the cheese.
Chimichurri Sauce: A fresh, zesty sauce made with parsley, garlic, vinegar, and red pepper flakes. It adds that bold, herbaceous flavor that perfectly complements the cheese.
Oregano and Red Pepper Flakes: These add a little extra spice and depth of flavor to the chimichurri sauce, giving it just the right kick.
Fresh Parsley: For that herby freshness in the chimichurri sauce, which also looks pretty when sprinkled on top of the cheese before serving.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get that cheesy, sizzling goodness on the table:
Preheat Your Cast Iron Skillet: Heat your cast iron skillet over medium-high heat. You want it nice and hot to get that perfect golden crust on the cheese.
Prepare the Chimichurri Sauce: In a bowl, combine fresh parsley, garlic, red wine vinegar, oregano, red pepper flakes, and olive oil. Mix everything together until it’s well combined. Adjust the seasoning to your taste.
Cook the Provolone: Drizzle a little olive oil in the hot skillet and carefully place your provolone cheese into it. Let it cook for 3–4 minutes on each side, until it’s golden and bubbly with a slight crisp around the edges.
Top with Chimichurri: Once your provolone is beautifully golden and melted, remove it from the skillet and spoon that fresh chimichurri sauce right over the top. Let it soak in a little.
Serve Immediately: This dish is best served hot! Grab some crusty bread, dip, and enjoy the perfect combination of gooey cheese and vibrant chimichurri.
Nutrition Facts
Servings: 4
Calories per serving: 280
Preparation Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
How to Serve Cast Iron Provoleta with Chimichurri
This dish pairs perfectly with a few sides to round out the meal. Here are some ideas to complement your cheesy creation:
Crusty Bread: A thick, crusty baguette or sliced ciabatta is perfect for dipping into the chimichurri and scooping up melted cheese.
Grilled Meats: Serve alongside grilled steaks, sausages, or chicken. The bold flavors of the chimichurri are a great match for smoky, charred meats.
Salads: A fresh green salad with a light vinaigrette balances out the richness of the cheese and chimichurri.
Grilled Vegetables: Serve with a side of grilled veggies like zucchini, peppers, or mushrooms for a well-rounded, flavorful meal.
Additional Tips
Here are some extra tips to elevate this dish:
Adjust the Chimichurri to Taste: Want more heat? Add extra red pepper flakes. Prefer it a bit more tangy? Add a splash more vinegar. Customize it to your flavor preferences!
Make It a Meal: Add a side of grilled steak or chicken, and this can easily become a main dish. Pair with a glass of red wine for a truly indulgent experience.
Storage Tips: Since the cheese is best served fresh, try to enjoy it right away. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in the skillet over low heat.
Add Toppings: Fresh herbs like cilantro or a sprinkle of chili flakes can make for a fun garnish that adds more flavor and color.
FAQ Section
Q1: Can I use another cheese besides provolone?
A1: Yes! While provolone is traditional for this dish, you can try mozzarella, fontina, or even a mix of cheeses for a different flavor and meltiness.
Q2: Can I make the chimichurri sauce ahead of time?
A2: Absolutely! Chimichurri actually tastes better after sitting for a few hours or overnight, so feel free to make it in advance.
Q3: Can I grill the provolone instead of using a skillet?
A3: Yes, grilling works just as well! Just make sure to use a grill-safe pan or a piece of foil to keep the cheese from melting through the grates.
Q4: Can I use dried herbs for the chimichurri?
A4: Fresh parsley and oregano give the sauce the best flavor, but if you need to use dried, be sure to reduce the amount since dried herbs are more concentrated.
Q5: How do I store leftovers?
A5: Leftover chimichurri can be stored in the fridge for up to 1 week. For the cheese, it’s best enjoyed fresh, but you can store it in an airtight container for up to 2 days and reheat it carefully.
Q6: Can I double the recipe?
A6: Absolutely! Just use a larger skillet and make sure your cheese cooks evenly on both sides.
Q7: Can I use store-bought chimichurri?
A7: While homemade chimichurri is best, store-bought works in a pinch. Just make sure to get a high-quality version to elevate the flavors.
Q8: Can I make this dish without a cast iron skillet?
A8: Yes! You can use any oven-safe skillet or even a non-stick pan. Just make sure it’s hot enough to get that golden crust on the cheese.
Q9: Can I serve this dish as a main course?
A9: Totally! Add some grilled meats or a side salad, and you’ve got a delicious, simple meal.
Q10: How spicy is the chimichurri?
A10: It has a mild kick from the red pepper flakes, but it’s easily adjustable. Add more or less depending on your spice tolerance!
Conclusion
Cast Iron Provoleta with Chimichurri is a dish that’s equal parts cheesy indulgence and fresh, zesty goodness. It’s simple to make but tastes like a showstopper, and it’s perfect for sharing with friends or savoring all by yourself. So go ahead, heat up that skillet, melt some cheese, and enjoy the magic that happens when you top it with that irresistible chimichurri. You won’t regret it!
Print
Cast Iron Provoleta with Chimichurri
- Prep Time: 10 minutes
- Cook Time: 7 to 9 minutes
- Total Time: 17 to 19 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Argentinean
Description
This Argentinean-inspired Provoleta is a deliciously melty grilled provolone cheese served with a flavorful chimichurri sauce. It’s perfect for sharing as a starter or pairing with crusty bread for a tasty appetizer.
Ingredients
- 1 (8-ounce, about 1-inch-thick) piece sharp provolone cheese
- 1 clove garlic
- 1 small bunch fresh parsley
- 3 sprigs fresh oregano
- 1/4 cup olive oil, plus more for brushing
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Crusty bread, for serving
Instructions
- Heat half of a gas grill for direct, medium-high heat (about 400ºF), or heat a charcoal grill for two-zone cooking. Place a small cast iron skillet or grill-safe baking dish on the unlit side of the grill while it heats up.
- Prepare the chimichurri: Smash and peel 1 garlic clove, pick the leaves from the parsley and oregano sprigs, and add to a food processor with olive oil, red wine vinegar, kosher salt, and red pepper flakes. Pulse until blended but still a little chunky (about 25 to 30 pulses).
- Brush one side of the provolone cheese with olive oil. Place it oil-side down on the direct-heat side of the grill. Grill uncovered until the edges start to melt and soften (about 30 seconds to 1 minute).
- Use a thin metal spatula to flip the cheese into the skillet, oil-side up. Cover and grill for 6 to 8 minutes, until the cheese is very soft and melty.
- Carefully transfer the skillet to a heat-proof plate or surface. Spoon chimichurri over the provoleta and serve immediately with crusty bread and remaining chimichurri on the side.
Notes
- For an extra smoky flavor, you can use a charcoal grill.
- Serve with your favorite crusty bread or even grilled vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg