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Provolone (pronounced [provoˈloːne], English: ) is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
This recipe elevates a simple steak sandwich into something decadent to enjoy! I used a beef tenderloin roast marinated in a soy based marinade, but any good steak of your preference will do. I piled the tender, thin beef strips smothered in provolone cheese and ladeled a mushroom, peppers...
Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins
Provolone cheese, diced: 120 g
Fresh tomato: 3
Aubergine medium-size : 1
Oregano, dried: to taste
Ham, minced: 100 g
Pecorino, grated: to taste
Extra virgin olive oil (EVOO): to taste
Salt: to taste
Pre-heat the oven to...