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Heat 2 tablespoons of the avocado oil in a large cast-iron skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until the onion is caramelized and the peppers are soft, 25 to 30 minutes, taking care not to burn them (reduce the heat to medium-low if needed). Add a splash of water if the onion and peppers brown too quickly.
Reduce the heat to medium-low. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened, about 5 to 7 more minutes.
Create a well in the center of pan and add the remaining 1 tablespoon oil. Carefully add the steak and cook, stirring frequently, until it is cooked through and browned, about 2 minutes.
Add the tapioca flour, salt, and black pepper and mix until well combined. Stir in the coconut aminos and reduce the heat to low. Sprinkle the mozzarella over the top, cover, and cook until the sauce is thickened and the cheese is melted, about 5 minutes.
Divide the steak and vegetables among four plates and serve.