To begin, prepare your grill by preheating it to medium-high heat. If you don’t have a grill, preheat a cast iron skillet or oven broiler to 220°C (430°F). This step ensures the cheese melts evenly while developing a golden crust.

Brush both sides of the Provolone slices lightly with olive oil to prevent sticking during cooking. Sprinkle each slice with dried oregano, a pinch of crushed red pepper flakes (if desired), and freshly ground black pepper for enhanced flavour.

Prepare a small cast iron skillet or a grill safe dish. Ensure it is clean and dry to avoid cheese sticking. Place the seasoned cheese slices directly into the skillet or dish. The skillet should be slightly preheated for better caramelization.

Transfer the cheese to the grill or place it under the broiler. Allow it to cook for 2–3 minutes until the edges begin to bubble and turn golden brown. Rotate the skillet or dish halfway through cooking to ensure even heat distribution.

Using a spatula, carefully flip the cheese to sear the other side. If it’s too soft to flip, let it cook a bit longer to firm up. Cook for an additional 1–2 minutes until a crispy, golden crust forms. Avoid overcooking to maintain a gooey interior.

While the cheese finishes cooking, lightly toast the bread or baguette slices on the grill or in a toaster. This step adds a warm, crunchy element to the dish, perfect for scooping up the melted cheese.

Once the Provoleta is golden and bubbly on both sides, remove it from the heat. Allow it to rest for 1 minute to set slightly, making it easier to serve without losing its shape.

Serve the Provoleta immediately, garnished with freshly chopped parsley. Pair it with the toasted bread or baguette slices for dipping. For an authentic Argentine experience, enjoy alongside a glass of Malbec wine or a refreshing chimichurri sauce.