Provoleta is made from thick slices (about 2–2.5 cm) of Provolone cheese. The key to success is high heat, which quickly forms a crust, preventing the cheese from completely melting into a puddle.
It is traditionally grilled directly on the grate or in a special clay/cast-iron mold called a provoletera. It is served immediately to be scooped up with a fork and eaten with bread while the cheese is still gooey.
Cut the Provolone cheese into slices about 2 cm thick. Ensure the cheese is at room temperature, which will aid in grilling.
Brush both sides of each slice with olive oil. This helps the cheese form a crispy crust and prevents sticking to the grill.
Sprinkle both sides evenly with oregano and chili flakes (if using).
Preheat the grill (parrilla) to medium-high to high heat (approximately 200–230 °C / 390–445 °F).
Place the cheese either directly on a clean, hot grate or in a cast-iron skillet/provoletera (which should also be preheated on the grill).
Grill for 2–3 minutes until a crispy, golden crust forms on the bottom. During this time, the cheese will start to melt and bubble around the edges.
Carefully flip the cheese and grill for another 2 minutes on the second side until a crust also forms.
If using a skillet, you can sear the bottom and then place the skillet in the oven/under the broiler for a minute to melt the inside (but not completely liquify).
Serve the Provoleta immediately while the center is gooey and hot. Sprinkle with a little black pepper.
It is consumed directly with a fork, scooping the melted cheese onto toasted bread (toasted on the grill or in a pan).