Heat oil over medium-high heat in a deep 10″ or 12″ skillet. Add onions and carrots, and sauté until onions are tender. Stir in garlic, and cook 1-2 minutes longer.
Lightly sprinkle both sides of cube steaks with salt and pepper or seasoned salt. Place meat on top of onions and carrots. Pour tomatoes over the meat.
Stir tomato paste, beef broth, and oregano together in a small bowl with a fork. Pour over meat.
Reduce heat to medium and simmer for 1 1/2 to 2 hours. Cover skillet mostly with a lid, making it a little offset so steam can escape and the sauce can reduce but tomato sauce doesn’t splatter all over your stovetop.