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Provoleta Steak Loaded baked potato
  • Prep
  • Total
  • Serving

Provoleta Steak with loaded baked potato

Elevate your dinner menu with an exquisite grilled ribeye steak. Savour the rich, smoky flavours of perfectly seared beef, enhanced by the luxurious creaminess of melted Provolone cheese. Finished with a delicate drizzle of vibrant chimichurri sauce, this dish promises a symphony of flavours that will delight even the most discerning palate. Bon appétit!

View The Recipe

Ingredients

  • 100 gr Provolone Cheese, one slice

  • 10 ml EV Olive Oil 

  • 50 ml Chimichurri Sauce

  • 1 lg Russet Potato, baked

  • 50 gr Pancetta, cubed

  • 50 ml Sour Cream

  • 25 gr Butter, salted

  • 25 gr Cheddar, shred

  • Lg Pinch Salt & Pepper

  • Pinch Chives, sliced

  • 1 each Ribeye Steak

  • 25 ml EV Olive Oil

  • 10 gr Steak Seasoning

  • 50 gr Butter

  • 2 sprig Thyme

     

Directions

  1. Coat the steak with 25 ml olive oil and steak seasoning and allow it to sit at room temperature for 1 hour covered.
  2. Cook cubed pancetta until crisp. Retain the fat.
  3. Lightly brush the provolone with olive oil and place in a small hot cast-iron skillet (about the same size as the cheese). Roast uncovered in 225ºC oven until the edges start to melt and soften, about 1 minute. Then, using a thin metal spatula, lift and flip the provolone over and brush/drizzle with a little more oil. Cover and roast until the cheese is very melty, 6-8 minutes.
  4. Meanwhile, sear the steak on a very hot cast-iron pan for 4 minutes, then flip and add the pancetta fat, butter and thyme to the pan. Continue cooking the steak until desired doneness, basting with the butter constantly.
  5. Slice open the baked potato, making a cross slit on top, then pressing inward from the four corners to burst the potato open. Load it up with butter, sour cream, crispy pancetta, cheddar shreds, salt, pepper and chives.
  6. Place steak next to the potato and pour the melted provolone (provoleta) along the leading edge of the steak. Drizzle the chimichurri all around the steak and on the melted cheese.
  7. Serve with seasonal vegetables.

     

Recommended Products

We recommend you use these Saputo products for this dish!

Provolone Cheese

Provolone

Soft, creamy and stretchy in texture, the flavour of our Provolone cheese becomes stronger and tangier with age.

Marble Cheddar Cheese Shred

Marble Cheddar Shred

Marble cheese blend of regular and light Cheddar cheeses has a mild taste and an elastic texture, and is already shredded, shortening prep time and helping operators reduce labour costs.

Salted butter

Salted butter

We offer a vast array of butters that suit many foodservice applications. Our products are available in various sizes.

14 percent Cooking Sour cream

14% Cooking Sour cream

Our 14% M.F. cooking sour cream can take the heat: you can boil it, simmer it, and even place it underneath the salamander. Use it to add a creamy texture to your sauces, hot dips, or stuffed pastas. This product is available in practical formats designed for foodservice applications.

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