Cut the cheese finely and place it in a large saucepan with 4 extra tablespoons of virgin olive oil. Turn it to medium heat and brown it for one minute.

Add the steaks and cook them for five minutes, mixing in the menu and add the corn well. Adjust the salt and the pimiento and sauté the seasoning for a few more minutes, add the heat and reserve, keeping it hot.

Cook the roast in plenty of salted water, while thoroughly washing and drying a vein of mint leaves. Remove the roast and cook it in the saucepan with the seasoning. Add the mint, turn to high heat and sauté for a couple of minutes.

Add the fire, add the spicy Provolone Valpadana DOP into the slices and serve.