Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone.
However, in the UK provolone is hard to come by outside of Italian delis, and Italian delis are relatively rare. I understand that it's similar to mozzarella but drier.
So, what is a good substitute for provolone? Is it usually used for flavour or for its melting texture?