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Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
Dredge cubed steaks in flour mixture.
Brown steaks maybe 5 min. per side.
Turning over a few times.
Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
Mix soup mix with 2 cups water in a bowl.
Pour water into cast iron skillet.
Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
Pour this mixture over cubed steaks.
Bake, uncovered, for 1 hour.
Makes its own gravy & cubed steaks are so tender, you won't need a knife!