The invention relates to a microwave making method of roast beef flavored essence powder. The microwave making method of roast beef flavored essence powder includes the steps of adding beef hydrolysate, glucose, xylose, cysteine, glycine, alanine, leucine, beef tallow, vegetable hydrated protein, monosodium glutamate, yeast powder, furanone, I+G (disodium 5'-inosinate and 5'-guanosine monophosphate disodium), and cysteine hydrochloride into a reaction container, mixing to dissolve all amino acid and reducing sugar, keeping the temperature of 100-120 DEG C for reaction for 1-2 hours, cooling to obtain beef reaction spice, adding corn starch and flour into the beef reaction spice, mixing well, and performing microwave drying at 90-120 DEG C to obtain the roast beef flavored essence powder. The made roast beef flavored essence powder is mellow and thick, long in aftertaste, strong in barbecue flavor and particularly flavored unique, and the making method is simple.