provolone recipes

Mini Meatball Soup

extra-virgin olive oil, 2 turns of the pan

carrots,

celery,

onion,

bay leaves, fresh or dried

Salt and black pepper

beef, pork and veal combined

egg, beaten

garlic,

Parmigiano-Reggiano

bread

freshly grated or ground nutmeg

chicken stock

water

pasta, rings, broken fettuccini or ditalini

triple washed fresh spinach, coarsely chopped

Cheese

Recipe courtesy Rachael Ray

butter

crusty Italian semolina bread

provolone

mozzarella

Parmesan

Asiago

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.

In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

As is it was a little bland. I added extra garlic, better than bouillon, and cooked it in chicken stock no straight water and it was amazing.

Absolutely delicious. Made with spicy turkey sausage instead of pork sausage.

This soup was so good!  I liked it a lot and my husband absolutely loved it.  Thank you everyone for your reviews as your tips really helped.  Like many of you said, extra stock was a must - I added add'l 3 cups plus 1 extra cup of water.  I used half of the pasta called for and thank other reviews for the tip to add it in to our bowl when we are ready to eat.  I found it to have too much spinach even though we love it.  Half was plenty.  That all said, meatballs were perfect made exactly as in the recipe says (well, we are garlic lovers so added 2 add'l cloves).  I saved half of the meatballs for another batch as it was a bit too much for just my husband and myself.  Of course, my husband took them out the next day, cooked them and ate them all - ha!  Thanks Rachel, we now have a great go-to recipe!

Been making this for years! My family loves it ❤ 

Family loved it! Especially paired with grilled cheese  . 

Really great! Added more chicken stock for more soup! Very good!

Made this tonight and it was so yummy!!! Wouldn't change a thing! I used little tiny bowties egg noodles for the pasta. Excellent

Excellent flavor!!  Didn't change a thing! 

Meatball Subs

sirloin

egg,

(3 handfuls), Italian bread crumbs

red pepper flakes

(several drops) Worcestershire sauce,

(a couple of handfuls) flat-leaf parsley leaves, chopped

(a couple of handfuls) grated Parmigiano or Romano

salt and black pepper

extra-virgin olive oil, (2 turns around the pan)

parsley leaves, chopped, about 2 tablespoons

oregano

tomatoes

chunky style crushed tomatoes

semolina crusty sub rolls, with or without sesame seeds

Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish

Oven Fries,

Extra-virgin olive oil,

Grill seasoning blend or coarse salt and black pepper

Rachel Ray's Meatball Subs As Seen On Food Network's 30 Minute Meals

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

Easy and delicious  I recommend 100%. A+

Super easy and delicious. My husband isn’t a huge onion fan, so next time I’ll just use half an onion. But it wasn’t a big enough deal to keep him from eating his whole sandwich. 

Needs some improvement. Toast the sub bun with some garlic evoo.  I cooked my meatballs in sauce to make them tender. 

Just made this for dinner today.  It was amazing and so delicious 😋<br />

Meatballs....fantastic, quick and easy!!  

Our 14 year old son made these for me and my husband tonight and they were delicious! I've been using your meatball recipe for years and they are the best, but the sauce with these subs was just perfect! Thanks for a great dinner and helping us teach our son to be self-sufficient!

The meatballs are amazing. But the sauce was a bit acidic for my particular tastes. I added a few pinches of brown sugar and let it simmer longer than 5 minutes. It worked out fine

So delicious I mean good and season so we'll just great .

I love this Rachel Ray recipe it has right amount of spices and sauce

https://www.foodnetwork.com/videos/rachaels-meatball-subs-0235474

Rachael makes a 5 Minute Marinara Sauce to accompany her delicious subs.

Rachael's Meatball Subs

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Braciole

bread crumbs

garlic clove,

Pecorino Romano

Italian parsley leaves

olive oil

(1 1/2-pound) flank steak

dry white wine

Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

garlic, chopped

carrot, chopped

basil leaves

bay leaves

Sea salt and black pepper

unsalted butter, optional

Food Network Giada De Laurentiis Braciole 

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

One of my husband’s favorites.  Definitely will be on the list to serve for company.  Cooked in oven on 300 degrees for 2.5 hours.  Used Rao’s marinara sauce to save time.  Fabulous! 

Excellent recipe.  I wasn't sure how the sause would be after cooking down for another hour and a half in the oven. But it was nice and rich. And the steak was nice and tender.  I served it on some pasta tossed in a good olive oil with some fresh chopped parsley to brighten it up a bit.   Thanks!

The best bracciole I’ve ever had! I seared and then put in a crockpot with my own gravy on low for about 6 hours. Amazing 

Delicious! But instead of the tomato sauce in the recipe I use Rao's Marinara to save time. Everything comes out great with that Rao's sauce. Great recipe to make!.

Was perfect!  Made it for Christmas Eve and the family couldn’t get enough. The simmering of the meat in the sauce really makes the ingredients so flavorful. Highly recommend. No alterations needed!

Just happened to be watching a show where this dish was served and  later the same day was watching a cooking show where it was mentioned.  Thought it was a sign so I decided to try it. So easy and delicious.  

Followed recipe but meat was really tough.  So disappointing!

https://www.foodnetwork.com/videos/holiday-braciole-94562

Braciole is a rich velvety main course and an Italian favorite.

Holiday Braciole

Italian Pork Sandwich with Broccoli Rabe and Sharp Provolone

pork

Kosher salt

Olive oil

Two 8-inch seeded semolina rolls, halved lengthwise

mayonnaise

Calabrian chiles

red wine vinegar

broccoli rabe

provolone cheese

Host Anne Burrell's game day pork with broccoli rabe sandwich, as seen on Worst Cooks In America, Season 15.

Preheat the oven to 400 degrees F and a grill pan over medium-high heat.

Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.

Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.

Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.

Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.

Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.

Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.

Delicious.  First time: as written.  Beware....don't do what I did, taste a forkful of peppers as the ad I read when ordering described them as spicy yet sweet. Whoa! Fire alarm. Used only 1/2 Tb.  both times.  Second time: substituted leftover Aaron McCargo's roast pork for the tenderloin.  Wonderful.  Found the peppers on Amazon.

When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.

Quick Creamy Tomato Soup

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

can concentrated crushed tomatoes

heavy cream

basil,

Soup Toppers,

cracked fresh garlic, optional

black pepper

cheese

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

It was very bland and thin so I added  2 tbsp tomato paste, 2 gloves or minced garlic, dried oregano, dried basil, onion powder and made a little thickener of corn starch and one ladle size soup and brought that to a boil. Then blended it. Pretty good. Way lighter in color than the picture but it’s about a B- if it was graded

This is a great recipe if you need something on the table ASAP as well as super low-cost. It makes a lot so it comes out to less than $1/meal. I made it for simplicity but then realized how cost effective it is as well! We made it with grilled cheese and everyone was happy with it. No, it’s not gourmet but it’s good, fast and ridiculously easy!

I enjoyed the simplicity in preparation. This soup is definitely delicious. However I felt it needed a few extra ingredients to bring out the flavor potential. I added graded Parmesan and tomato paste to thicken. I also added garlic powder, onion powder, chili powder, cumin, oregano, and Worcestershire  sauce for richer flavor. Really appreciate this recio as a good base that can be easily customized!

I love this recipe. It’s great for a quick weeknight meal. I added chopped onion, minced garlic and some sun dried tomato.  Tomato paste will thicken the soup up a bit. 

This recipe is wonderful!! The only thing we didnt like was it wasnt thick enough. Any suggestions?

The best! No need to buy soup any more. So easy to make.

One of my favorite go to tomato soup recipes. I stopped buying the canned soup way back when Miss Rachael first aired this show on Food Network ♥️♥️

I added 3 cloves of garlic and I subbed cashew cream for the heavy cream. Loved it!

Added 1/2 sweet onion, chopped, 3 cloves garlic, sliced, 2 bay leaves, 2/3 cup dry sherry, 3 sprigs thyme and 2 sprigs oregano tied together, and a dash of crushed red peppers.

Italian Cheese Ball

package cream cheese,

provolone (about 2 ounces)

kalamata olives, chopped

red peppers

salami, diced (about 2 ounces)

artichoke

pine nuts

Crackers,

Parsley,

Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.

Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.

Very easy to make and grate taste. Served it for Christmas appetizers with Christmas tree crackers

Easy to make, a nice departure from the usual cheddar cheese versions.

We love a good muffuletta, the classic New Orleans sandwich stuffed with Italian deli meats, cheese and olive salad. Here, we've wrapped all the good stuff up in pizza dough and baked it, making a warm, melty, delicious sandwich experience perfect for Mardi Gras, or really any party at all.

Muffuletta Garbage Bread

pimento-stuffed olives, drained,

giardiniera, drained, patted dry and chopped

Italian parsley

refrigerated pizza dough (see Cook's Note)

All-purpose flour,

Genoa salami

deli ham

mortadella

sesame seeds

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Stir the olives, giardiniera and parsley together in a bowl.

Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. 

Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.  

Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.) 

Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.

Made this for the first time and brought it to a family gathering. It was a huge hit! Very easy to make. This will be a new “go to” recipe!

Very good.  the little note that said the cheese might leak out the sides.  Take that very seriously.  If you don't put it on a rimmed baking sheet it may leak onto the bottom of the oven and cause a fire in your oven like it did in mine.  (Everything turned out ok after the fire dept. left) And by the way baking soda and vinegar is very helpful cleaning the oven afterwards!

Very easy to get grandchildren involved. Delicious exactly how it is written 

Tasty recipe! I used pastrami in place of the mortadella and everything bagel seasoning instead of sesame seeds. Turned out fantastic!

I have not had A muffuletta sandwich since I was a kid with my grandma. So not only was this recipe delicious, it took me back to my childhood. Definitely will make it again.

https://www.foodnetwork.com/videos/muffuletta-garbage-bread-5367171

Italian deli meats and cheese are wrapped up in pizza dough and baked.

Antipasto Salad

Salt

string beans

olives

red pepper

red onion

salami

sugar

Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.

In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

This recipe is wonderful!  I added just a little bit more sugar to the dressing. Definitely a keeper!!!

Omg great recipe! I have made it many times, I diced the salami and provolone just a little smaller, but the recipe is delicious and tasty my family loves it! I'm about to make it again now! Thanks Sunny :

The string beans were a nice addition to this flavorful and colorful antipasto salad.

I LOVE this recipe.  It is very easy, fresh and flavorful.  I have prepared this for several bbq's and other occasions and it's gone when the guest are!  Not to mention, it's healthy!!!  My husband does not care much for any type of salad and he like this.  If I could I would give this recipe more than 5 stars, it's a MUST TRY.

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Top Tags

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Top 18 provolone recipes recipes from across the web

The most viewed provolone recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Meatball Soup

Meatball Subs

Braciole

Italian Pork Sandwich with Broccoli...

Quick Creamy Tomato Soup

Italian Cheese Ball

Muffuletta Garbage Bread

Antipasto Salad

Mini Open Faced Steak Sandwiches on...

Bite-Size Antipast-Salad

Mini Blitz Burgers

Florentine Meatballs

Pizza Pizzas

Philly Cheese Steak

Philly Steak Sandwiches

Antipasto Salad

Baked Roast Beef and Provolone "Tea...

Baked Ziti Provencal

The most viewed provolone recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine