Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the ground beef, crumbled saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper, salt, and pepper.

Shape the mixture into patties about ½-inch thick, creating roughly 8 steak pieces.

Lightly coat each patty in all-purpose flour, shaking off any excess.

Heat a skillet over medium-high heat, adding oil to prevent sticking. Brown each patty for 2-3 minutes on each side.

Arrange the browned patties in a single layer in the prepared baking dish.

In a separate bowl, whisk together the cream of mushroom soup and the remaining 1 cup of milk until smooth.

Pour the gravy evenly over the hamburger steaks in the baking dish.

Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes.

Let the dish rest for a few minutes before serving.