1. 1. Season cube steaks with creole seasoning on both sides.

2. 2. Dredge the seasoned steaks in all-purpose flour until coated.

3. 3. In a large skillet, heat oil over medium-high heat and brown the steaks on both sides. Remove from skillet and set aside.

4. 4. In the same skillet, sauté minced garlic and sliced button mushrooms until tender.

5. 5. Add diced roma tomatoes and cook until slightly softened.

6. 6. Stir in 2% low-fat milk and bring to a simmer, then return the steaks to the skillet.

7. 7. Cook for a few more minutes until the steak is cooked through and the gravy has thickened.

8. 8. Serve hot, spooning the mushroom gravy over the steak.