You want this to be still pretty thick, but just thinned out enough so that you can stir it around. This is the consistency that you want out of this:
If you choose to add in any dried herbs, mix them in at this point, and lay in your cube steak.
You can see here that there is some overlap, and that's okay. As it cooks, the meat will shrink a little bit, and you can open the lid quickly, to stir the cube steak around a little bit, so that the gravy can cover all of the meat. But, to start off with, it is totally fine to have some overlay of the cube steak.
At this point, pop the lid on, and cook on high for 4 hours, or low for 6-7 hours. I like to take a fork, and move the cube steak around a bit every couple of hours, just to be sure that the meat is cooking evenly.