Cover 1 pound of cube steaks with a sheet of plastic wrap and use a meat mallet to pound the steaks until they are ¼-½ inch thick.

In a small bowl, combine the flour, black pepper, salt, onion powder, and garlic powder. Dredge each steak in this flour mixture, shaking off any excess flour.

Heat olive oil in a large skillet over medium-high heat.

Add the cube steaks to the skillet and cook for 2-3 minutes per side until they are nicely browned.

Remove the steaks from the skillet and let them rest while preparing the gravy.

In the same skillet, add sliced onion and mushrooms; sauté until softened.

Add beef broth and onion soup mix, stir to combine, and let simmer.

Mix cornstarch with water in a small bowl, then add to the gravy to thicken. Stir and cook until desired thickness is reached.

Serve the cube steak topped with the mushroom gravy.