Grilled Provolone

This popular Argentinean appetizer defies the laws of culinary physics. Doesn’t cheese melt when heated? Wouldn’t it become unmanageably gooey on the grill? The fact is that provolone holds its shape beautifully during grilling, acquiring a silky texture and a charred, smoky flavor that balances the cheese’s peppery, pungent bite. One thing is for sure, this dish is certainly popular: Visit any steak house in Buenos Aires and you’ll see huge platters of provolone slices, stacked up like chi