Mix together flour, salt, pepper and paprika. Toss steak cubes evenly with the seasoned flour.
In a large 12 inch skillet or dutch oven, heat 3 tablespoons of olive oil.Add the steak to the oil and begin to brown the steak on all sides, turning as needed.
To the skillet add onion, carrots and mushrooms. Saute over medium-high heat until the vegetables begin to soften. Taste and season with black pepper to taste. (Don't add salt, there's ample in the gravy mix) Add garlic, cook for 1 minute.
Add ⅔ beef broth and Worcestershire to deglaze the pan. Scrape any brown bits off of the bottom of the pan. Cook for 1 minute.
Dissolve flour in remaining broth. Add to skillet with onion gravy mix, parsley, oregano, paprika, cayenne and thyme. Stir well, and simmer covered for 45-50 minutes or until the meat is fork tender.
To bake: Preheat the oven to 375°F. Spray a 10 inch quiche or tart pan with cooking spray. Check the thickness of the gravy. The gravy should be thickened to the consistency of thin pudding. If not, dissolve 1 tablespoon additional flour with cold water and add to thicken. Pour into baking dish.
Cover the top with the pie crust. Crimp the edges and cut an "x" in the middle to vent.
Brush with the beaten egg. Bake for 20-25 minutes until the crust is golden.
Allow the pie to stand for 10 minutes before serving.