My awesome husband got into this Skillet Cheese so much that he made this fun short video for me. Watch how easy it is to make this Tailgating treat, a part of October Is Tailgating Snacks Month!
This Skillet Cheese was inspired by Roasted Provolone from Bon Appetit. We got to talking about this cheesy goodness during a power outage in our house. And, well, we might have had a couple of beers. Maybe. So, there we were in a darkened house, with lots of grill lights set up, talking about this Skillet Cheese. Dan joked that maybe it needed some bacon on it. But, since I don’t eat bacon, and Dan doesn’t really eat it very often, I said it needed beer instead of bacon. Wait, that was it! The more I thought about it, the more I liked the idea of beer in this. And, after you bake the cheese, the beer starts to combine with the cheese and it creates a super flavorful sauce right there in the pan. We ended up eating the cheese with sliced French bread as well as the pretzels. The bread kind of soaked in all those juices, while the pretzels were great because of the salty flavors.
Dan’s favorite beer is an IPA, so I recommend using that as your strong beer. Use your favorite, but the hoppy bitterness of an IPA sets off the cheese nicely. Dan’s favorites are Long Hammer by Red Hook or Lagunitas IPA.
Provolone is a salty cheese and the strong bitter beer in this dish helps to balance the richness of the cheese. The Sriracha adds a nice kick without overpowering. I recommend a strong beer such as Stone IPA for this. Of course, you can always use your favorite beer even if it’s a bit lighter in flavor. And, if you were out tailgating and didn’t want to measure the beer, just go with a nice splash at the bottom of the skillet. No need to get too worried about measuring in this one. It’s all good!
You could do this Cheesy Snack on a grill if you really were out tailgating (instead of hanging at home watching the game on TV). I’d set the skillet over indirect medium-heat, and just keep an eye on it until it gets brown and bubbly!
Whichever way you do it, grill or broiler, you’ll want a small oven proof skillet 5 – 6.5 inches. I highly recommend this kind of Cast-Iron Skillet from Lodge. And, I love that little hot pad oven mitt for the handle. Oh, and you’ll probably want to use a fork or two to help get the cheesy goodness out of the skillet and onto your pretzel or bread.
- 2 tablespoons strong beer especially an IPA
- 1/2 pound provolone cheese sliced in one thick ¾-inch slice
- Chopped chives
- Place oven rack in top position, and preheat broiler to high or 450 degrees F. Alternatively, preheat grill to medium-high heat.
- Pour beer into a 5"–6" ovenproof skillet, and top with cheese slice. Broil or grill until browned and bubbling, 9–10 minutes. Carefully remove skillet from heat, and transfer hot skillet to a plate lined with a napkin or kitchen towel.
- Drizzle with Sriracha, and garnish with chives. Serve hot with sliced French bread and pretzel thins.