Slice what’s left as thin as bacon and flash fry or stick on the barbie and have as steak sandwiches with fried onions.
When I gave a get-together and decide to do steak sandwiches I always use a cheap cut and everybody thinks I’ve spent a packet because doing it that way brings the best out of it.
Occasionally on a Sunday I get a slow roast joint, or brisket and put it in a pot with carrots, small onions and about an inch of water and do it slowly for 3 to 4 hours. Then I do all the other stuff as normal for a roast beef dinner. You have to juggle the temperatures to get the roast potatoes and yorkshire puddings to go crisp, but it tastes great at a third of the price. No need to cook in wine or anything else. there’s enough flavour doing it in water.