Skillet Provolone - Easy Provoleta Recipe & Tips

If you love gooey, bubbling cheese dips, this 20-minute provolone skillet is about to become your new favorite party trick! Imagine a warm, stretchy, and slightly browned provolone cheese appetizer, perfectly complemented by sweet balsamic caramelized onions and fresh herbs. This isn't just another cheesy snack; it's an easy-to-make dish that uses simple ingredients, cooks in your everyday oven, and delivers a huge payoff in flavor and presentation.
Whether you're hosting a gathering or simply craving a comforting bite, this skillet-baked provolone (inspired by the Argentinian classic, provoleta) is the perfect appetizer or appetizer side dish. We’ll show you exactly how to achieve that perfect melt every time. You’ll learn:
The best kind of provolone to buy for this recipe, whether it's a thick slice from the deli provolone cheese counter or stacking provolone sliced cheese.
Exactly how to bake or broil your provolone cheese for a bubbly, golden-brown top and a wonderfully gooey center.
Crucial tips to avoid common pitfalls like greasy or rubbery cheese.
A few other smart ways to use provolone in your cooking, beyond just this incredible dish.
Get ready to transform a humble block of provolone cheese into an unforgettable culinary experience!

Ingredients

• For the Balsamic Onions:
• 1 tablespoon olive oil
• 1 large red onion, thinly sliced (about 2 cups)
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper, to taste
• For the Cheese & Topping:
• 1 tablespoon olive oil (for the skillet)
• 8-10 ounces mild to medium provolone cheese, unsmoked, cut into a 1-inch thick round (or stacked slices)
• 2 tablespoons fresh oregano or parsley, chopped, for garnish
• Optional: A tiny drizzle of extra balsamic reduction or olive oil, pinch of chili flakes
• For Serving:
• 1 baguette or ciabatta loaf, sliced and toasted or grilled

Directions

1. Caramelize the Balsamic Onions: Heat 1 tablespoon of olive oil in a small skillet over medium-low heat. Add the thinly sliced red onion and cook slowly, stirring occasionally, for 10-15 minutes until very soft and golden. Pour in the balsamic vinegar and continue to cook, stirring, until the vinegar has reduced and become thick and syrupy, about 2-3 minutes. Season with salt and pepper, then set aside. (These can be made ahead and refrigerated for 3-5 days.)
2. Preheat Your Oven and Skillet: Preheat your oven to 400°F (200°C). Place your empty small cast-iron skillet (or other heavy oven-safe pan) into the preheating oven for about 5-7 minutes. This helps ensure a nice crispy crust forms on the bottom of the cheese.
3. Prep the Provolone: While the oven preheats, gently pat your 1-inch thick round of provolone cheese dry with a paper towel if it seems moist. If using provolone sliced cheese, stack them neatly to achieve roughly a 1-inch thickness.
4. Bake/Broil to Gooey, Golden Perfection: Carefully remove the hot skillet from the oven. Lightly oil the bottom of the skillet with the remaining 1 tablespoon of olive oil. Place the provolone cheese round directly in the center of the hot skillet. Return the skillet to the oven and bake for 8-12 minutes, or until the cheese has spread to the edges of the pan, is bubbling around the sides, and the top is beginning to turn golden brown. For an extra crispy, browned top, you can switch to the broiler for the last 1-2 minutes, watching very closely to prevent burning.
5. Finish, Top & Serve: Once the provolone cheese is bubbly and beautifully browned, carefully remove the skillet from the oven. Immediately spoon the warm balsamic onions over the top of the melted cheese. Sprinkle generously with fresh chopped oregano or parsley. For an optional flourish, add a tiny drizzle of extra balsamic reduction or olive oil, and a pinch of chili flakes if you like a little heat. Serve immediately with toasted baguette or ciabatta slices, as the cheese will firm up quickly as it cools.